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Process optimization and oxidative stability of omega-3 ice cream fortified with flaxseed oil microcapsules
Microencapsulated flaxseed oil powder (MFOP) was supplemented for the fortification of α-linolenic acid (ALA, ω-3 fatty acid) in ice cream. Processing parameters were optimized in terms of the stage of homogenization of ice-cream mix, level of fortification (3, 4 and 5%) and flavors (vanilla, butter...
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| Publicado en: | J Food Sci Technol |
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| Main Authors: | , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
Springer India
2018
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| Assuntos: | |
| Acceso en liña: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5897289/ https://ncbi.nlm.nih.gov/pubmed/29666523 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-018-3083-4 |
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