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Echium oil with oxidative stability increased by emulsion preparation in the presence of the phenolic compound sinapic acid followed by dehydration by spray and freeze drying processes

机译：通过在酚类化合物芥子酸的存在下制备乳液然后通过喷雾和冷冻干燥工艺脱水可以提高具有氧化稳定性的oil油

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摘要

Values of water activity (Aw), moisture, solubility, hygroscopicity, yield of the drying process, average particle size and oxidation index for each treatment

机译：每次处理的水活度（Aw），水分，溶解度，吸湿性，干燥过程的收率，平均粒径和氧化指数的值

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期刊名称 Journal of Food Science and Technology
作者
Talita A. Comunian; Luísa F. Favaro; Marcelo Thomazini; Eliria M. J. A. Pallone; Paulo José do Amaral Sobral; Inar Alves de Castro; Carmen S. Favaro-Trindade;
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作者单位

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年(卷),期 2019(56),3
年度 2019
页码 -1
总页数 10
原文格式 PDF
正文语种
中图分类营养学;
关键词
Omega-3 fatty acids; Oxidation; Microencapsulation; Phenolic compound; Arabic gum;

机译：ω-3脂肪酸;氧化;微囊化;酚类化合物;阿拉伯胶;

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专利

1. Echium oil with oxidative stability increased by emulsion preparation in the presence of the phenolic compound sinapic acid followed by dehydration by spray and freeze drying processes [J] . Comunian Talita A., Favaro Luisa F., Thomazini Marcelo, Journal of Food Science and Technology . 2019,第3期

机译：通过乳化剂制剂在酚类化合物中的乳液制剂中增加氧化稳定性的升性，然后通过喷雾和冷冻干燥方法脱水
2. Improving oxidative stability of echium oil emulsions fabricated by Microfluidics: Effect of ionic gelation and phenolic compounds [J] . Comunian Talita A., Ravanfar Raheleh, de Castro Mar Alves, Food Chemistry . 2017,第OCTa15期

机译：改善微流控技术制备的油乳液的氧化稳定性：离子凝胶化和酚类化合物的影响
3. Effect of sinapic acid ester derivatives on the oxidative stability of omega-3 fatty acids rich oil-in-water emulsions [J] . Food Chemistry . 2020,第Mara30期

机译：芥子酸酯衍生物对富含omega-3脂肪酸的水包油型乳剂氧化稳定性的影响
4. Influence of Molecular Mobility and Free Volume on the Oxidative Stability of Spray Dried Orange Oil [D] . Hohman, Abbie Anna. 2017

机译：分子迁移率和自由体积对喷雾干燥橙油氧化稳定性的影响
5. Valorization of Flaxseed Oil Cake Residual from Cold-Press Oil Production as a Material for Preparation of Spray-Dried Functional Powders for Food Applications as Emulsion Stabilizers [O] . Emilia Drozłowska, Łukasz Łopusiewicz, Monika Mężyńska, 2020

机译：从冷压制油中得到的亚麻籽油饼的平衡化用作制备食品用喷雾干燥功能粉的材料用作乳化稳定剂
6. Echium oil with oxidative stability increased by emulsion preparation in the presence of the phenolic compound sinapic acid followed by dehydration by spray and freeze drying processes [O] . Talita A. Comunian, Luísa F. Favaro, Marcelo Thomazini, 2019

机译：通过喷雾和冷冻干燥过程脱水，通过喷雾和冷冻干燥过程脱水，通过乳化稳定性增加氧化稳定性的升性。

Echium oil with oxidative stability increased by emulsion preparation in the presence of the phenolic compound sinapic acid followed by dehydration by spray and freeze drying processes

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