Efecto de los bioaditivos antioxidantes sobre la estabilidad oxidativa del aceite de linaza (Linum usitatissimum L.) fluido o encapsulado

Autor: Nascimento, Malanna Kauanne Gomes do, Mafaldo, Isis Meireles, Casado Filho, Jonildo de Oliveira, Grisi, Cristiani Viegas Brandão, Santos, Nataly Albuquerque dos, Braga, Ana Luiza Mattos, Cordeiro, Angela Maria Tribuzy de Magalhães

Publikováno v: Research, Society and Development; Vol. 9 No. 8; e219985559
Research, Society and Development; Vol. 9 Núm. 8; e219985559
Research, Society and Development; v. 9 n. 8; e219985559
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

The food industry has shown great interest in the fortification of foods enriched with encapsulated nutritional oils. This work developed linseed oil particles (Linum usitatissimum L.), produced from the ionic gelling technology, using a cat's claw (

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::ae3ead3e6e7e4f9ddb71d8c393243431
https://rsdjournal.org/index.php/rsd/article/view/5559