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- Estrada, J. D.; Boeneke, C.; Bechtel, P.; Sathivel, S.
- Journal of dairy science 2011 v.94 no.12 pp. 5760
- peroxide value, etc ; acidity; color; docosahexaenoic acid; eicosapentaenoic acid; emulsions; esters; fish oils; food fortification; fortified foods; free fatty acids; gum arabic; homogenization; industry; lactic acid bacteria; maltodextrins; marine fish; microencapsulation; omega-3 fatty acids; oxidation; pH; pasteurization; salmon; storage quality; storage time; strawberries; thiobarbituric acid-reactive substances; water content; yogurt; Show all 29 Subjects
- ... Fortified dairy products appeal to a wide variety of consumers and have the potential to increase sales in the yogurt industry and help increase intake of longchain n-3 fatty acids. The objectives of this study were to develop a strawberry yogurt containing microencapsulated salmon oil (MSO; 2% wt/vol) and evaluate its characteristics during 1 mo of storage. Unpurified salmon oil (USO) was purifie ...