Preparation and stabilisation of omega-3 concentrates

Xia, Qiuyu 2018, Preparation and stabilisation of omega-3 concentrates, Ph.D thesis, School of Life and Environmental Sciences, Deakin University.

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Title Preparation and stabilisation of omega-3 concentrates
Author Xia, Qiuyu
Institution Deakin University
School School of Life and Environmental Sciences
Faculty Faculty of Science Engineering and Built Environment
Degree type Research doctorate
Degree name Ph.D
Thesis advisor Barrow, ColinORCID iD for Barrow, Colin orcid.org/0000-0002-2153-7267
Date submitted 2018-03-09
Summary This study investigated an efficient protocol for preparing and stabilising omega-3 concentrates. Microencapsulated enzymatically acylglycerol omega-3 concentrates had unexpected higher oxidative stability than microencapsulated unconcentrated oil. The surprising result could lead to improved microencapsulation methodology, the stabilised structured lipids and microencapsulated ingredients have potential for the development of functional foods.
Language eng
Field of Research 060107 Enzymes
090801 Food Chemistry and Molecular Gastronomy (excl Wine)
Socio Economic Objective 860106 Oils and Fats (incl. Margarines)
Description of original 173 p.
Restricted until 2021-06-01
Copyright notice ┬ęThe author
Persistent URL http://hdl.handle.net/10536/DRO/DU:30110858

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Created: Wed, 11 Jul 2018, 11:14:01 EST by Bayne Christine

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