Título:	Innovative strategy based on combined microencapsulation technologies for food application and the influence of wall material composition.
Autor:	FADINI, A. L. ALVIM, I. D. RIBEIRO, I. P. RUZENE, L. G. SILVA, L. B. da QUEIROZ, M. B. MIGUEL, A. M. R. de O. CHAVES, F. C. M. RODRIGUES, R. A. F.
Afiliación:	Ana Lúcia Fadini, ITAL; Izabela Dutra Alvim, ITAL; Isabela Porto Ribeiro, UNICAMP; Lucas Geraldini Ruzene, UNICAMP; Lidiane Bataglia da Silva, ITAL; Marise Bonifácio Queiroz, ITAL; Ana Maria Rauen de Oliveira Miguel, ITAL; FRANCISCO CELIO MAIA CHAVES, CPAA; Rodney Alexandre Ferreira Rodrigues, UNICAMP.
Año:	2018
Referencia:	LWT - Food Science and Technology, v. 91, p. 345-352, May 2018.
Descripción:	It is widely reported in the literature that polyunsaturated fatty acids (PUFAs) have positive effects on human health, therefore it is important to have alternatives to their direct addition into food products. This study investigated the use of combined microencapsulation technologies for fish oil and sacha inchi oil protection and food application. The microparticles were first obtained by spray drying.
Thesagro:	Óleo Essencial
NAL Thesaurus:	Microencapsulation
Palabras clave:	Fish oil Sacha inchi
DOI:	https://doi.org/10.1016/j.lwt.2018.01.071
Tipo de Material:	Artigo de periódico
Acceso:	openAccess
Aparece en las colecciones:	Artigo em periódico indexado (CPAA)