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Drying Technology
An International Journal
Volume 33, 2015 - Issue 1
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Delivery of Omega-3 Fatty Acids into Cake Through Emulsification of Fish Oil-in-Milk and Encapsulation by Spray Drying with Added Polymers

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Read on this site (6)

Takeshi Furuta & Tze Loon Neoh. (2021) Microencapsulation of food bioactive components by spray drying: A review. Drying Technology 39:12, pages 1800-1831.
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Maiara Giroldi, Isabel Marie Grambusch, Daniel Neutzling Lehn & Claucia Fernanda Volken de Souza. (2021) Encapsulation of dairy protein hydrolysates: Recent trends and future prospects. Drying Technology 39:11, pages 1513-1528.
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Amir Rezvankhah, Zahra Emam-Djomeh & Gholamreza Askari. (2020) Encapsulation and delivery of bioactive compounds using spray and freeze-drying techniques: A review. Drying Technology 38:1-2, pages 235-258.
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Regiane Victória de Barros Fernandes, Diego Alvarenga Botrel, Eric Keven Silva, Cristina Guimarães Pereira, Eloá Lourenço do Carmo, Anelise Lima de Abreu Dessimoni & Soraia Vilela Borges. (2017) Microencapsulated ginger oil properties: Influence of operating parameters. Drying Technology 35:9, pages 1098-1107.
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Rameshwar Deshmukh, Pankaj Wagh & Jitendra Naik. (2016) Solvent evaporation and spray drying technique for micro- and nanospheres/particles preparation: A review. Drying Technology 34:15, pages 1758-1772.
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Ankit Goyal, Vivek Sharma, Manvesh Kumar Sihag, Sumit Arora, A. K. Singh & Latha Sabikhi. (2016) Effect of microencapsulation and spray drying on oxidative stability of flaxseed oil and its release behavior under simulated gastrointestinal conditions. Drying Technology 34:7, pages 810-821.
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Articles from other publishers (22)

Nisha Chhabra, Mehak Arora, Diksha Garg & Mahesh Kumar Samota. (2024) Spray freeze drying - A synergistic drying technology and its applications in the food industry to preserve bioactive compounds. Food Control 155, pages 110099.
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Nahidur Rahman, Shaharior Hashem, Shireen Akther & Jakia Sultana Jothi. (2023) Impact of various extraction methods on fatty acid profile, physicochemical properties, and nutritional quality index of Pangus fish oil. Food Science & Nutrition 11:8, pages 4688-4699.
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Xiang Ren, Yanjun Liu, Wenzhong Wu, Loong-Tak Lim, Wei Zhang & Yanwen Wangn. 2023. Microencapsulation in the Food Industry. Microencapsulation in the Food Industry 481 506 .
Luis Martín Sánchez Magaña, Liliana León López, Edith Oliva Cuevas Rodríguez & Dulce María Domínguez Arispuro. 2023. Cereal-Based Food Products. Cereal-Based Food Products 273 311 .
Caroline Bondu & Frances T. Yen. (2022) Nanoliposomes, from food industry to nutraceuticals: Interests and uses. Innovative Food Science & Emerging Technologies 81, pages 103140.
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Tayane de Jesus Freitas, Larissa Santos Assunção, Vanessa de Lima Silva, Tainara Santos Oliveira, Ismara Santos Rocha Conceição, Bruna Aparecida Souza Machado, Itaciara Larroza Nunes, Deborah Murowaniecki Otero & Camila Duarte Ferreira Ribeiro. (2022) Prospective Study on Microencapsulation of Oils and Its Application in Foodstuffs. Recent Patents on Nanotechnology 16:3, pages 219-234.
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Jansuda Kampa, Richard Frazier & Julia Rodriguez-Garcia. (2022) Development of Saturated Fat Replacers: Conventional and Nano-Emulsions Stabilised by Lecithin and Hydroxylpropyl Methylcellulose. Foods 11:16, pages 2536.
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Fateme Adinepour, Shiva Pouramin, Ali Rashidinejad & Seid Mahdi Jafari. (2022) Fortification/enrichment of milk and dairy products by encapsulated bioactive ingredients. Food Research International 157, pages 111212.
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Mia Kurek, Nadjet Benaida-Debbache, Ivona Elez Garofulić, Kata Galić, Sylvie Avallone, Andrée Voilley & Yves Waché. (2022) Antioxidants and Bioactive Compounds in Food: Critical Review of Issues and Prospects. Antioxidants 11:4, pages 742.
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Silvia Molino, José Ángel Rufián Henares & Laura G. Gómez-Mascaraque. (2022) Tannin-rich extracts improve the performance of amidated pectin as an alternative microencapsulation matrix to alginate. Current Research in Food Science 5, pages 243-250.
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Leila Kamali Rousta, Samad Bodbodak, Mohammad Nejatian, Amir Pouya Ghandehari Yazdi, Zahra Rafiee, Jianbo Xiao & Seid Mahdi Jafari. (2021) Use of encapsulation technology to enrich and fortify bakery, pasta, and cereal-based products. Trends in Food Science & Technology 118, pages 688-710.
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Lekshmi R. G. Kumar, H. Sanath Kumar, C. S. Tejpal, K. K. Anas, B. B. Nayak, K. Sarika, S. S. Greeshma, N. S. Chatterjee, Suseela Mathew & C. N. Ravishankar. (2021) Exploring the physical and quality attributes of muffins incorporated with microencapsulated squalene as a functional food additive. Journal of Food Science and Technology 58:12, pages 4674-4684.
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N. Nayana, Litty Mary Abraham, S. Padma Ishwarya & P. Nisha. (2021) Spray‐dried microcapsules of red palm olein‐flaxseed oil blend: Development, physicochemical characterization, and evaluation of its potential applications as a fat replacer and β‐carotene fortificant in cupcakes. Journal of Food Processing and Preservation 45:9.
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Muhammad Ali, Muhammad Imran, Muhammad Kamran Khan, Muhammad Haseeb Ahmad & Niaz Muhammad. (2021) Functional and Oxidative Quality Characterization of Spray-Dried Omega-3-Enriched Milk Powder. Journal of Food Quality 2021, pages 1-15.
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J.A. Vellido-Perez, J.M. Ochando-Pulido, E. Brito-de la Fuente & A. Martinez-Ferez. (2021) Novel emulsions–based technological approaches for the protection of omega–3 polyunsaturated fatty acids against oxidation processes – A comprehensive review. Food Structure 27, pages 100175.
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Iris J. Joye. 2021. Application of Nano/Microencapsulated Ingredients in Food Products. Application of Nano/Microencapsulated Ingredients in Food Products 275 304 .
Laura G. Gómez-Mascaraque, Marta Martínez-Sanz, María José Fabra & Amparo López-Rubio. (2019) Development of gelatin-coated ι-carrageenan hydrogel capsules by electric field-aided extrusion. Impact of phenolic compounds on their performance. Food Hydrocolloids 90, pages 523-533.
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Laura G. Gómez-Mascaraque, Maria J. Fabra, Jinneth L. Castro-Mayorga, Gloria Sánchez, Marta Martínez-Sanz & Amparo López-Rubio. 2018. Biopolymers for Food Design. Biopolymers for Food Design 33 64 .
Laura G. Gómez-Mascaraque, Beatriz Miralles, Isidra Recio & Amparo López-Rubio. (2016) Microencapsulation of a whey protein hydrolysate within micro-hydrogels: Impact on gastrointestinal stability and potential for functional yoghurt development. Journal of Functional Foods 26, pages 290-300.
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Estefanía Jiménez-Martín, Trinidad Pérez-Palacios, Jorge Ruiz Carrascal & Teresa Antequera Rojas. (2015) Enrichment of Chicken Nuggets with Microencapsulated Omega-3 Fish Oil: Effect of Frozen Storage Time on Oxidative Stability and Sensory Quality. Food and Bioprocess Technology 9:2, pages 285-297.
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Monica Anese, Fabio Valoppi, Sonia Calligaris, Corrado Lagazio, Michele Suman, Lara Manzocco & Maria Cristina Nicoli. (2015) Omega-3 Enriched Biscuits with Low Levels of Heat-Induced Toxicants: Effect of Formulation and Baking Conditions. Food and Bioprocess Technology 9:2, pages 232-242.
Crossref
Charlotte Jacobsen. (2015) Some strategies for the stabilization of long chain n‐3 PUFA‐enriched foods: A review. European Journal of Lipid Science and Technology 117:11, pages 1853-1866.
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