Integrated Encapsulation of Fish Oil and Vitamin E with Complex Coaservation Technique and its Efficiency Optimization by Response Surface Method (RSM)
In this study, fish oil and vitamin E were nanoencapsulated using polymeric materials of gelatin and Arabic gum as wall materials applyingcomplex coaservation technique and optimization process with the aid of the response surface method (RSM) in form of central composite design (CCD). The effects o...
| Main Authors: | , |
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| Format: | Article |
| Language: | fas |
| Published: |
Research Institute of Food Science and Technology
2019-04-01
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| Series: | Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī |
| Subjects: | |
| Online Access: | http://journals.rifst.ac.ir/article_87057_93042afdd92cfd8d9277ba14a8d86009.pdf |