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1. Recent Developments in the Microencapsulation of Fish Oil and Natural Extracts: Procedure, Quality Evaluation and Food Enrichment

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4. Fish oil/lycopene microcapsules as a source of eicosapentaenoic and docosahexaenoic acids: a case study on spreads

5. Fish Oil Microcapsules as Omega-3 Enrichment Strategy: Changes in Volatile Compounds of Meat Products during Storage and Cooking

6. Recent Developments in the Microencapsulation of Fish Oil and Natural Extracts: Procedure, Quality Evaluation and Food Enrichment.

8. Effect of Omega-3 Microcapsules Addition on the Profile of Volatile Compounds in Enriched Dry-Cured and Cooked Sausages

9. Improving the lipid profile of ready-to-cook meat products by addition of omega-3 microcapsules: effect on oxidation and sensory analysis

10. Improvement of encapsulation and stability of EPA and DHA from monolayered and multilayered emulsions by high‐pressure homogenization

11. Microencapsulation of oil and protein hydrolysate from fish within a high-pressure homogenized double emulsion

12. Lipid digestion and oxidative stability in ω-3-enriched meat model systems: Effect of fish oil microcapsules and processing or culinary cooking

13. Lipid digestion products in meat derivatives enriched with fish oil microcapsules

14. Evaluating the use of fish oil microcapsules as omega-3 vehicle in cooked and dry-cured sausages as affected by their processing, storage and cooking

15. Study on fish oil microcapsules as neat and added to meat model systems: Enrichment and bioaccesibility of EPA and DHA