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Development of stable flaxseed oil emulsions as a potential delivery system of ω-3 fatty acids

The objective of the present study was to develop a stable flaxseed oil emulsion for the delivery of omega-3 (ω-3) fatty acids through food fortification. Oil-in-water emulsions containing 12.5 % flaxseed oil, 10 % lactose and whey protein concentrate (WPC)-80 ranging from 5 to 12.5 % were prepared...

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Bibliografische gegevens
Gepubliceerd in:J Food Sci Technol
Hoofdauteurs: Goyal, Ankit, Sharma, Vivek, Upadhyay, Neelam, Singh, A. K., Arora, Sumit, Lal, Darshan, Sabikhi, Latha
Formaat: Artigo
Taal:Inglês
Gepubliceerd in: Springer India 2014
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Online toegang:https://ncbi.nlm.nih.gov/pmc/articles/PMC4486556/
https://ncbi.nlm.nih.gov/pubmed/26139890
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-014-1370-2
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