Artículo

Microencapsulation with Maillard Reaction Products to improve the oxidative stability of chia oil

Copado, Claudia NoeliaIcon ; Diehl, Bernd W. K.; Ixtaina, Vanesa YanetIcon ; Tomás, Mabel CristinaIcon
Fecha de publicación: 08/2019
Editorial: American Oil Chemists' Society
Revista: Inform
ISSN: 1528-9303
Idioma: Inglés
Tipo de recurso: Artículo publicado
Clasificación temática:

Resumen

The oil obtained from the seeds of chia (Salvia hispanica L.) is a valuable plant source of omega-3 polyunsaturated fatty acids (PUFA). Chia oil’s high PUFA content makes it an interesting source for enriching foods with these essential fatty acids, but the oil’s high PUFA content also makes it susceptible to oxidation. Consequently, one of the most relevant challenges is to protect the oil from oxidative deterioration.
Palabras clave: CHIA OIL , MICROENCAPSULATION , MAILLARD REACTION PRODUCTS
 
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info:eu-repo/semantics/openAccess Excepto donde se diga explícitamente, este item se publica bajo la siguiente descripción: Creative Commons Attribution-NonCommercial-ShareAlike 2.5 Unported (CC BY-NC-SA 2.5)
Identificadores
URI: http://hdl.handle.net/11336/105470
DOI: http://dx.doi.org/10.21748/inform.07.2019.14
URL: http://www.informmagazine-digital.org/informmagazine/july_august_2019/MobilePage
Colecciones
Articulos(CIDCA)
Articulos de CENTRO DE INV EN CRIOTECNOLOGIA DE ALIMENTOS (I)
Citación
Copado, Claudia Noelia; Diehl, Bernd W. K.; Ixtaina, Vanesa Yanet; Tomás, Mabel Cristina; Microencapsulation with Maillard Reaction Products to improve the oxidative stability of chia oil; American Oil Chemists' Society; Inform; 30; 7; 8-2019; 14-17
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