Food Fortification Using Spray-Dried Emulsions of Fish Oil Produced with Maltodextrin, Plant and Whey Proteins—Effect on Sensory Perception, Volatiles and Storage Stability

Fortification of foods with fish oil rich in n–3 fatty acids improves the nutritional value, but creates challenges with flavor and oxidative stability, especially during storage. Pea, soy, and sunflower proteins were used in combination with whey protein or maltodextrin to encapsulate fish oil by s...

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Detalles Bibliográficos
Autores principales: Damerau, Annelie, Mustonen, Sari A., Ogrodowska, Dorota, Varjotie, Laura, Brandt, Waldemar, Laaksonen, Oskar, Tańska, Małgorzata, Linderborg, Kaisa M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9182505/
https://www.ncbi.nlm.nih.gov/pubmed/35684490
http://dx.doi.org/10.3390/molecules27113553

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9182505/
https://www.ncbi.nlm.nih.gov/pubmed/35684490
http://dx.doi.org/10.3390/molecules27113553

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