Formulation with sage tea-loaded fish oil-based microcapsules to delay oxidation.

Durmus, Mustafa; Ucar, Yilmaz; Kosker, Ali Riza; Ozogul, Yesim; Ozyurt, Gulsun; Ceylan, Zafer

Durmus, Mustafa; Ucar, Yilmaz; Kosker, Ali Riza; Ozogul, Yesim; Ozyurt, Gulsun; Ceylan, Zafer.

Afiliação

Durmus M; Department of Seafood and Processing Technology, Faculty of Fisheries, Çukurova University, 01330 Balcali, Adana Turkey.
Ucar Y; Department of Seafood and Processing Technology, Faculty of Fisheries, Çukurova University, 01330 Balcali, Adana Turkey.
Kosker AR; Fatsa Faculty of Marine Science, Ordu University, Ordu, Turkey.
Ozogul Y; Department of Seafood and Processing Technology, Faculty of Fisheries, Çukurova University, 01330 Balcali, Adana Turkey.
Ozyurt G; Department of Seafood and Processing Technology, Faculty of Fisheries, Çukurova University, 01330 Balcali, Adana Turkey.
Ceylan Z; Department of Seafood and Processing Technology, Faculty of Fisheries, Çukurova University, 01330 Balcali, Adana Turkey.

J Food Sci Technol ; 60(2): 474-483, 2023 Feb.

Article em En | MEDLINE | ID: mdl-36712223

Palavras-chave

Fish oil; Lipid oxidation; Microencapsulation; Sage essential oil

Texto completo

Adicionar na Minha BVS

Imprimir

XML

PubMed Links

Buscar no Google

Texto completo: 1 Bases de dados: MEDLINE Idioma: En Revista: J Food Sci Technol Ano de publicação: 2023 Tipo de documento: Article