Effects of microencapsulation by ionic gelation on the oxidative stability of flaxseed oil.
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DOI: 10.1016/j.foodchem.2018.06.144
Abstract: Flaxseed oil is a major source of omega-3 polyunsaturated fatty acids (PUFAs), as it contains nearly 50% of alpha-linolenic acid. For this reason it is highly susceptible to auto-oxidation. The aim of the work was… read more here.
Keywords: flaxseed oil; microencapsulation; ionic gelation; stability flaxseed ... See more keywords