Effects of relative humidity on oxidation of functional ingredients comprising microencapsulated fish oils

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Título:	Effects of relative humidity on oxidation of functional ingredients comprising microencapsulated fish oils
Autor:	Velasco, Joaquín CSIC ORCID ; Holgado, Francisca CSIC ORCID ; Dobarganes, M. Carmen CSIC ; Márquez Ruiz, Gloria CSIC ORCID
Fecha de publicación:	2006
Editor:	Ediciones y Publicaciones Alimentarias
Citación:	Alimentaria: Revista de tecnología e higiene de los alimentos 374: 106- 107 (2006)
Resumen:	Investigations were conducted to assess the effects of RH (0 or 32%) on oxidative stability of encapsulated fish oils. Samples were stored in the dark at 30°C for up to approx. 65 days; changes in concn. of oxidation products in oil on the surface and in the interior of the capsules were determined. For the surface oil, oxidation was relatively rapid at RH 0%; storage at RH 32% prolonged the induction period considerably and increased shelf life. For the oil within the capsules, RH during storage had little effect on oxidative stability.
URI:	http://hdl.handle.net/10261/93877
Identificadores:	issn: 0300-5755
Aparece en las colecciones:	(IF) Artículos