Thermal stability and digestibility of a biopolymer system for the delivery of minor nutrients in enriched meat products

Thermal stability and digestibility of a biopolymer system for the delivery of minor nutrients in enriched meat products

The study examined thermal stability and digestibility of a biopolymer delivery system for the liposomal form of minor nutrients (omega-3 polyunsaturated fatty acids, vitamin D3, essential oil of clove buds) in enriched meat products. A fraction of encapsulated liposomes in the biopolymer delivery s...

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Bibliographic Details
Main Authors: M. G. Semenova, M. A. Aslanova, A. R. Galimova, L. V. Fedulova, A. S. Antipova, E. I. Martirosova, D. V. Zelikina, A. L. Bero, D. A. Utyanov
Format: Article
Language:English
Published: The V.M. Gorbatov All-Russian Meat Research  Institute 2024-07-01
Series:Теория и практика переработки мяса
Subjects:
supramolecular complex
enriched meat products
eicosapentaenoic acid
docosahexaenoic acid
vitamin d3
in vitro digestion
oxidation
Online Access:https://www.meatjournal.ru/jour/article/view/355
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