The potential use of recovered fish protein as wall material for microencapsulated anchovy oil
Gülsün Özyurt, Mustafa Durmuş, Yılmaz Uçar, Yeşim Özoğul
Topics & Concepts
AnchovyFish oilFood sciencePeroxide valueChemistryPolyunsaturated fatty acidMaltodextrinThiobarbituric acidFatty acidSpray dryingFish <Actinopterygii>ChromatographyBiochemistryFisheryBiologyAntioxidantLipid peroxidationMicroencapsulation and Drying ProcessesMeat and Animal Product QualityProteins in Food Systems