Characterization of freeze-dried microencapsulation tuna fish oil with arrowroot starch and maltodextrin

• Main Authors: Albert Linton Charles, ,-, Annur Ahadi Abdillah, ,-, YUNIAR RIZKY SARASWATI, 141411131022, Kandi Sridhar, ,-, Christian Balderamos, ,-, Endang Dewi Masithah, '-, Mochammad Amin Alamsjah, ,-
• Format: Article PeerReviewed
• Language: English; English
• Published: 2021
• Subjects: SH328-329 Fishery management. Fishery policy
• Online Access: https://repository.unair.ac.id/125698/1/Paper%20_%20Characterization%20of%20freeze.pdf; https://repository.unair.ac.id/125698/2/Turnitin%20_%20Characterization%20of%20freeze-dried.pdf; https://repository.unair.ac.id/125698/
• Institution: Universitas Airlangga

to maltodextrin (MD) in whey protein (WP) combinations for its potential as a novel wall material to microencapsulate and limit oxidative rancidity of tuna fish oil. Tuna fish oil was mixed into six emulsions composed of 5:1, MD:WP (P1); 6.5:1, MD:WP (P2); 5:1, AS:WP (P3); 6.5:1, AS:WP (P4); 3.344:1...