Comparison of Properties of Breads Enriched with Omega-3 Oil Encapsulated in β-Glucan and Saccharomyces cerevisiae Yeast Cells

Comparison of Properties of Breads Enriched with Omega-3 Oil Encapsulated in β-Glucan and Saccharomyces cerevisiae Yeast Cells

Background and objective: Flaxseed oil, as a potential source of polyunsaturated fatty acids, is susceptible to oxidation. Yeast cells of Saccharomyces cerevisiae and β-glucan can be used as biocompatible and biodegradable matrices for the protection of this nutritious oil from oxidation in foods en...

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Bibliographic Details
Main Authors: Samira Beikzadeh, Saeedeh Shojaee-Aliabadi, Elahe Dadkhodazade, Zhaleh Sheidaei, Abdol-Samad Abedi, Leila Mirmoghtadaie, Seyede Marzieh Hosseini
Format: Article
Language:English
Published: Shahid Behehsti University of Medical Sciences 2019-12-01
Series:Applied Food Biotechnology
Subjects:
▪ bread ▪ microencapsulation ▪ omega-3 fatty acids ▪ saccharomyces cerevisiae ▪ β-glucan
Online Access:http://journals.sbmu.ac.ir/afb/article/view/25969

Internet

http://journals.sbmu.ac.ir/afb/article/view/25969

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