PUBLICACIÓN

Addition of fish oil microcapsules to meat products – Implications for omega-3 enrichment and salt reduction

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ACCEDER A LA PUBLICACIÓN: Scopus Orcid

Carlos Solomando J., Vazquez F., Antequera T., Folgado C., Perez-Palacios T.

2023 Journal of Functional Foods

CITAS

1

DOI

10.1016/j.jff.2023.105575

EID

2-s2.0-85159473596

ISSN

1756-4646

AUTORES DE LA UEX

María Trinidad Pérez Palacios
María Teresa Antequera Rojas

OTRAS PUBLICACIONES DE INTERÉS

Corrigendum To: Suitability In The Microencapsulation Of Fish Oil And In Vitro Bioaccessibility Of Omega-3 Fatty Acids [Food Bioscience 55 (2023) 103027] (Food Bioscience (2023) 55, (S2212429223006788), (10.1016/j.fbio.2023.103027))
Classification Of Raw Cuts From Iberian And Celta Pigs Based On Lipid Analysis And Chemometrics
Mri-Computer Vision On Fresh And Frozen-Thawed Beef: Optimization Of Methodology For Classification And Quality Prediction
Classification Of Raw Cuts From Iberian And Celta Pigs Based On Lipid Analysis And Chemometrics
Mri-Computer Vision On Fresh And Frozen-Thawed Beef: Optimization Of Methodology For Classification And Quality Prediction
Use Of Magnetic Resonance Imaging To Analyse Meat And Meat Products Non-Destructively
Mri-Computer Vision On Fresh And Frozen-Thawed Beef: Optimization Of Methodology For Classification And Quality Prediction
Use Of Magnetic Resonance Imaging To Analyse Meat And Meat Products Non-Destructively
Microcápsulas De Omega-3 Como Estrategia Para Reducir La Cantidad De Sal En Productos Cárnicos
Use Of Magnetic Resonance Imaging To Analyse Meat And Meat Products Non-Destructively
Microcápsulas De Omega-3 Como Estrategia Para Reducir La Cantidad De Sal En Productos Cárnicos
Suitability In The Microencapsulation Of Fish Oil And In Vitro Bioaccessibility Of Omega-3 Fatty Acids
Microcápsulas De Omega-3 Como Estrategia Para Reducir La Cantidad De Sal En Productos Cárnicos
Suitability In The Microencapsulation Of Fish Oil And In Vitro Bioaccessibility Of Omega-3 Fatty Acids
Optimization Of Ultra-Sonicated Homogenization Conditions Of Fish Oil Emulsions To Improve Stability, Efficiency And Bioaccessibility Of Ω -3 Microcapsules
Suitability In The Microencapsulation Of Fish Oil And In Vitro Bioaccessibility Of Omega-3 Fatty Acids
Optimization Of Ultra-Sonicated Homogenization Conditions Of Fish Oil Emulsions To Improve Stability, Efficiency And Bioaccessibility Of Ω -3 Microcapsules
Aplicación Del Aprendizaje Basado En Proyectos En El Máster Universitario En Ciencia Y Tecnología De La Carne
Optimization Of Ultra-Sonicated Homogenization Conditions Of Fish Oil Emulsions To Improve Stability, Efficiency And Bioaccessibility Of Ω -3 Microcapsules
Aplicación Del Aprendizaje Basado En Proyectos En El Máster Universitario En Ciencia Y Tecnología De La Carne
Addition Of Fish Oil Microcapsules To Meat Products – Implications For Omega-3 Enrichment And Salt Reduction
Aplicación Del Aprendizaje Basado En Proyectos En El Máster Universitario En Ciencia Y Tecnología De La Carne
Addition Of Fish Oil Microcapsules To Meat Products – Implications For Omega-3 Enrichment And Salt Reduction
Corrigendum To: Suitability In The Microencapsulation Of Fish Oil And In Vitro Bioaccessibility Of Omega-3 Fatty Acids [Food Bioscience 55 (2023) 103027] (Food Bioscience (2023) 55, (S2212429223006788), (10.1016/j.fbio.2023.103027))
Addition Of Fish Oil Microcapsules To Meat Products – Implications For Omega-3 Enrichment And Salt Reduction
Corrigendum To: Suitability In The Microencapsulation Of Fish Oil And In Vitro Bioaccessibility Of Omega-3 Fatty Acids [Food Bioscience 55 (2023) 103027] (Food Bioscience (2023) 55, (S2212429223006788), (10.1016/j.fbio.2023.103027))
Classification Of Raw Cuts From Iberian And Celta Pigs Based On Lipid Analysis And Chemometrics
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