An Oxidative Stability Study of Amylose-Hydrolyzed Chia Oil Inclusion Complexes Using the Rancimat Method
Chia oil is a source of α-linolenic (omega-3) fatty acid, which is known to promote human health but is highly prone to oxidation. Amylose (a polymer of α-1,4 D-glucose units) can molecularly encapsulate hydrophobic molecules, forming inclusion complexes that could potentially allow the incorporatio...
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| Päätekijät: | , , |
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| Aineistotyyppi: | Artigo |
| Kieli: | Inglês |
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MDPI AG
2023-09-01
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| Sarja: | Biology and Life Sciences Forum |
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| Linkit: | https://www.mdpi.com/2673-9976/25/1/11 |
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