Fish and garlic oils hybridized microcapsules: Fortification in functional bread

Advantages of techniques to fortify food products with the benefits of fish oil

(2020) Aniseh Jamshidi et al.   FOOD RESEARCH INTERNATIONAL

Microencapsulation of Vitamins in Food Applications to Prevent Losses in Processing and Storage: A Review

(2020) Shabana Praveen Dhakal et al.   FOOD RESEARCH INTERNATIONAL

Food to food fortification of breads and biscuits with herbs, spices, millets and oilseeds on bio-accessibility of calcium, iron and zinc and impact of proteins, fat and phenolics

(2020) Dipika Agrahar-Murugkar   LWT-FOOD SCIENCE AND TECHNOLOGY

Development of functional bread with flaxseed oil and garlic oil hybrid microcapsules

(2020) Narsaiah Kairam et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Oxidation of fish oil supplements in Australia

(2019) Monique Heller et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Ginger essential oil-based microencapsulation as an efficient delivery system for the improvement of Jujube (Ziziphus jujuba Mill.) fruit quality

(2019) Zhaojun Ban et al.   FOOD CHEMISTRY

Microencapsulation of fish oil – determination of optimal wall material and encapsulation methodology

(2019) Natalia Łozińska et al.   JOURNAL OF FOOD ENGINEERING

Microencapsulation of garlic oil by β‑cyclodextrin as a thermal protection method for antibacterial action

(2018) Raquel Piletti et al.   Materials Science & Engineering C-Materials for Biological Applications

Effects of extra virgin olive oil and fish oil on lipid profile and oxidative stress in patients with metabolic syndrome

(2015) Danielle Venturini et al.   NUTRITION

Optimizing microencapsulation of nisin with sodium alginate and guar gum

(2012) Kairam Narsaiah et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Physicochemical and release characterisation of garlic oil-β-cyclodextrin inclusion complexes

(2011) Jing Wang et al.   FOOD CHEMISTRY

Development of functional bread containing nanoencapsulated omega-3 fatty acids

(2011) Vural Gökmen et al.   JOURNAL OF FOOD ENGINEERING

CONTRIBUTION OF MICROENCAPSULATED N-3 PUFA POWDER TOWARD SENSORY AND OXIDATIVE STABILITY OF BREAD

(2011) F.S. HENNA LU et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Effects of the addition of microencapsulated omega-3 and rosemary extract on the technological and sensory quality of white pan bread

(2011) Leilane Costa de Conto et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Methods for reducing lipid oxidation in fish-oil-enriched energy bars

(2008) Nina Skall Nielsen et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY