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Journal of Microencapsulation
Micro and Nano Carriers
Volume 31, 2014 - Issue 2
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Research Article

Oxidative stability and sensory evaluation of microencapsulated flaxseed oil

Ana Karina Mauro BarrosoInstituto de Química (IQ), Universidade Federal do Rio de Janeiro (UFRJ) Rio de JaneiroBrazilCorrespondence[email protected]
,
Anna Paola Trindade Rocha PierucciInstituto de Nutrição Josué de Castro (INJC), Universidade Federal do Rio de Janeiro (UFRJ) Rio de JaneiroBrazil
,
Suely Pereira FreitasEscola de Química (EQ), Universidade Federal do Rio de Janeiro (UFRJ) Rio de JaneiroBrazil
,
Alexandre Guedes TorresInstituto de Química (IQ), Universidade Federal do Rio de Janeiro (UFRJ) Rio de JaneiroBrazil
&
Maria Helena Miguez da Rocha-LeãoEscola de Química (EQ), Universidade Federal do Rio de Janeiro (UFRJ) Rio de JaneiroBrazil
Pages 193-201 | Received 16 Feb 2013, Accepted 17 Jun 2013, Published online: 20 Aug 2013

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P. Singh & K. Krishnaswamy. (2023) Non-GMO-high oleic soybean meal value addition and studying the functional and reconstitution behavior. International Journal of Food Properties 26:1, pages 708-728.
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Audirene A. Santana, Diana M. Cano-Higuita, Rafael A. de Oliveira & Vânia R.N. Telis. (2016) Influence of different combinations of wall materials on the microencapsulation of jussara pulp (Euterpe edulis) by spray drying. Food Chemistry 212, pages 1-9.
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Samuel Mercier, Martin Mondor, Sébastien Villeneuve, Bernard Marcos & Christine Moresoli. (2015) Assessment of the Oxidative Stability of Flaxseed-Enriched Lasagna Using the Rancimat Method. Journal of Food Processing and Preservation 39:6, pages 1729-1734.
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Ismail Tontul & Ayhan Topuz. 2015. Microencapsulation and Microspheres for Food Applications. Microencapsulation and Microspheres for Food Applications 253 269 .

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