Variables affecting lipid oxidation in dried microencapsulated oils
Dried microencapsulated oils are powdery foods or ingredients, prepared by drying natural or formulated emulsions, wherein the oil globules are dispersed in a matrix of saccharides and/or proteins. The study of lipid oxidation in microencapsulated oils is a very difficult task since, in addition to...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Consejo Superior de Investigaciones Científicas
2003-09-01
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| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/246 |