Improvement of Moist Heat Resistance of Ascorbic Acid through Encapsulation in Egg Yolk-Chitosan Composite: Application for Production of Highly Nutritious Shrimp Feed Pellets.

Jaroensaensuai, Jidapa; Wongsasulak, Saowakon; Yoovidhya, Tipaporn; Devahastin, Sakamon; Rungrassamee, Wanilada

Jaroensaensuai, Jidapa; Wongsasulak, Saowakon; Yoovidhya, Tipaporn; Devahastin, Sakamon; Rungrassamee, Wanilada.

Afiliación

Jaroensaensuai J; Department of Food Engineering, Faculty of Engineering, King Mongkut's University of Technology Thonburi, Tungkru, Bangkok 10140, Thailand.
Wongsasulak S; Department of Food Engineering, Faculty of Engineering, King Mongkut's University of Technology Thonburi, Tungkru, Bangkok 10140, Thailand.
Yoovidhya T; Food Technology and Engineering Lab, Pilot Plant Development and Training Institute, King Mongkut's University of Technology Thonburi, Tha-Kham, Bang Khun Thian, Bangkok 10150, Thailand.
Devahastin S; Department of Food Engineering, Faculty of Engineering, King Mongkut's University of Technology Thonburi, Tungkru, Bangkok 10140, Thailand.
Rungrassamee W; Department of Food Engineering, Faculty of Engineering, King Mongkut's University of Technology Thonburi, Tungkru, Bangkok 10140, Thailand.

Animals (Basel) ; 12(18)2022 Sep 13.

Article en En | MEDLINE | ID: mdl-36139244

Palabras clave

ascorbic acid; chitosan; egg yolk; feed pellets; microencapsulation; shrimp

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Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Idioma: En Revista: Animals (Basel) Año: 2022 Tipo del documento: Article País de afiliación: Tailandia

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