HIGHLIGHTS
- who: Luana Carvalho da Silva et al. from the State University of Cearu00e1, Science Fortaleza, CE, Brazil have published the research work: Methods of Microencapsulation of Vegetable Oil: Principles, Stability and Applications - A Minireview, in the Journal: (JOURNAL)
- what: The experiments showed that it was possible to transform a highly oxidizable ingredient of liquid phase into a solid, easy-to-handle powder with peroxide values within the permitted range for food. In this review, several techniques commonly used in the microencapsulation of vegetable oil were presented.
- future: From the publications in the literature . . .
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