Improvement of Oxidative Stability of Dry Emulsion Containing Antioxidants by Modifying Process Conditions

Improvement of Oxidative Stability of Dry Emulsion Containing Antioxidants by Modifying Process Conditions

The encapsulation of polyunsaturated fatty acids (PUFAs) in powder by spray drying oil-in-water (O/W) emulsion containing antioxidant is used both to modify their handling properties and to preserve their functional properties. In this study, the influence of the process conditions (e.g. during prod...

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Bibliographic Details
Main Authors:	C. Turchiuli, F. Gallotti, M.D.R. Hernandez, M.E. Cuvelier
Format:	Article
Language:	English
Published:	AIDIC Servizi S.r.l. 2017-03-01
Series:	Chemical Engineering Transactions
Online Access:	https://www.cetjournal.it/index.php/cet/article/view/2383

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