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Impact of vacuum spray drying on encapsulation of fish oil: Oxidative stability and encapsulation efficiency

Fernanda de Melo Ramos1, Vivaldo Silveira Júnior1, Ana Silvia Prata1

  • 1Department of Food Engineering, Faculty of Food Engineering, University of Campinas, P.O. Box 6121, 13083-862 Campinas, SP, Brazil.

Food Research International (Ottawa, Ont.)
|May 16, 2021
PubMed

Keywords:
Docosahexaenoic acidEicosapentaenoic acidLipid oxidationMicroencapsulationVacuum spray dryer

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