The influence of emulsion drying on the fatty acid composition, bioactive compounds content and oxidative stability of encapsulated bio-oils

The influence of emulsion drying on the fatty acid composition, bioactive compounds content and oxidative stability of encapsulated bio-oils

The study investigated the influence of spray- and freeze-drying on the bio-oil powder quality. The powders were characterized by process efficiency, structure, colour, oil and bioactive compounds contents, fatty acid composition and oxidative stability. Cold-pressed bio-oils of evening primrose, bo...

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Bibliographic Details
Main Authors:	Dorota Ogrodowska, Małgorzata Tańska, Waldemar Brandt, Sylwester Czaplicki
Format:	Article
Language:	English
Published:	Taylor & Francis Group 2019-01-01
Series:	CyTA - Journal of Food
Subjects:	bio-oils spray-drying freeze-drying encapsulation bioactive compounds oxidative stability
Online Access:	http://dx.doi.org/10.1080/19476337.2019.1676316

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