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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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| Udgivet i: | J Food Sci Technol |
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| Main Authors: | , , , , , , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Springer India
2014
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| Fag: | |
| Online adgang: | 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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