References
- Adamiec J, Marciniak E. Study on the kinetics of simultaneous drying and microencapsulation in a spray dryer. Inz Chem Procesowa 2006; 27: 535–46
- Aghbashlo M, Mobli H, Rafiee S, Madadlou A. Energy and exergy analyses of the spray drying process of fish oil microencapsulation. Biosystems Eng 2012; 111: 229–41
- Bae EK, Lee SJ. Microencapsulation of avocado oil by spray drying using whey protein and maltodextrin. J Microencapsul 2008; 25: 549–60
- Bonos E, Christaki E, Florou-Paneri P. The sunflower oil and the sunflower meal in animal nutrition. J Hell Vet Med Soc 2011; 62: 58–70
- Childs S, Hennessy AA, Sreenan JM, Wathes DC, Cheng Z, Stanton C, Diskin MG, Kenny DA. Effect of level of dietary n-3 polyunsaturated fatty acid supplementation on systemic and tissue fatty acid concentrations and on selected reproductive variables in cattle. Theriogenology 2008; 70: 595–611
- Dickinson E. Properties of emulsions stabilised with milk proteins: Overview of some recent developments. J Dairy Sci 1997; 80: 2607–19
- Drusch S, Serfert Y, van Den Heuvel A, Schwarz K. Physicochemical characterization and oxidative stability of fish oil encapsulated in an amorphous matrix containing trehalose. Food Res Int 2006; 39: 807–15
- Freeman MP, Hibbeln JR, Wisner KL, Davis JM, Mischoulon D, Peet M, Keck PE, Mayangell LB, Richardson AJ, Lake J, et al. Omega-3 fatty acids: Evidence basis for treatment and future research in psychiatry. J Clin Psychiatr 2006; 67: 1954–67
- Gouin S. Microencapsulation: Industrial appraisal of existing technologies and trends. Trends Food Sci Technol 2004; 15: 330–47
- Gudipati V, Sandra S, McClements DJ, Decker EA. Oxidative stability and in vitro digestibility of fish oil-in-water emulsions containing multilayered membranes. J Agr Food Chem 2010; 58: 8093–9
- Hogan SA, McNamee BF, O’ Riordan ED, O’Sullivan M. Emulsification and microencapsulation properties of sodium caseinate/carbohydrate blends. Int Dairy J 2001; 11: 137–44
- Hogan SA, O’Riordan ED, O’Sullivan M. Microencapsulation and oxidative stability of spray-dried fish oil emulsions. J Microencapsul 2003; 20: 675–88
- IDF. 2001. Milk – Determination of nitrogen content. Part 1: Kjeldhal method. Brussels: International Dairy Federation.
- IDF. 2003. International Standard 194. Butter, edible oil emulsions and spreadable fats – Determination of fat content (Reference method). Brussels: International Dairy Federation.
- ISO IOFS. 2001. ISO 14156:2001(E). Extraction methods for lipids and liposoluble compounds. Milk and milk products, Switzerland, ISO.
- IUPAC. Standard methods for the analysis of oils, fats and derivatives. Blackwell Scientific, Palo Alto, CA 1979
- Katona JM, Sovilj VJ, Petrovic LB. Microencapsulation of oil by polymer mixture-ionic surfactant interaction induced coacervation. Carbohydr Polymer 2010; 79: 563–70
- Keogh MK, O’Kennedy BT, Kelly J, Auty MA, Kelly PM, Fureby A, Haahir AM. Stability to oxidation of spray-dried fish oil powder microencapsulated using milk ingredients. J Food Sci 2001; 66: 217–24
- Nakaya K, Ushio H, Matsukawa S, Shimizu M, Ohshima T. Effects of droplet size on the oxidative stability of oil-in-water emulsions. Lipids 2005; 40: 501–7
- Ni Eidhin D, Burke J, O’beirne D. Oxidative stability of omega 3-rich camelina oil and camelina oil-based spread compared with plant and fish oils and sunflower spread. J Food Sci 2003; 68: 345–53
- Petrovic LB, Sovilj VJ, Katona JM, Milanovic JL. Influence of polymer-surfactant interactions on o/w emulsion properties and microcapsule formation. J Colloid Interface Sci 2010; 342: 333–9
- Plessers AG, McGregor WG, Carson RB, Nakoneshny W. Species trials with oilseed crops, Camelina. Can J Plant Sci 1962; 42: 452–9
- Ruxton CHS, Reed SC, Simpson MJA, Millington KJ. The health benefits of omega-3 polyunsaturated fatty acids: A review of the evidence. J Hum Nutr Diet 2004; 17: 449–59
- Seiler GJ. Wild annual Helianthus anomalus and H. deserticola for improving oil content and quality in sunflower. Ind Crop Prod 2007; 25: 95–100
- Serfert Y, Drusch S, Schwarz K. Chemical stabilisation of oils rich in long-chain polyunsaturated fatty acids during homogenisation, microencapsulation and storage. Food Chem 2009; 113: 1106–12
- Shahidi F, Han XQ. Encapsulation of food ingredients. Crit Rev Food Sci Nutr 1993; 33: 501–47
- Shantha NC, Decker EA. Rapid, sensitive, iron-based spectrophotometric methods for determination of peroxide values of food lipids. J AOAC Int 1994; 77: 421–4
- Sidhu KS. Health benefits and potential risks related to consumption of fish or fish oil. Regul Toxicol Pharmacol 2003; 38: 336–44
- Sovilj VJ, Milanovic JL, Katona JM, Petrovic LB. Preparation of microcapsules containing different contents of different kinds of oils by a segregative coacervation method and their characterization. J Serb Chem Soc 2010; 75: 615–27