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10 items by relevance
1 Conference paper

Cryo-FIB SEM for Characterization of the Structure of Fish Oil Emulsions

Jensen, Louise Helene Søgaard; Horn, Anna Frisenfeldt; Jacobsen, Charlotte; Nielsen, Nina Skall; Horsewell, Andy

Addition of fish oil to food products to improve nutritional quality by the addition of omega-3 fatty acids is attractive both to the consumers and the food industry for reasons such as health benefits and added product value. The long chain omega-3 fatty acids contain a large number of double

Year: 2011

Language: English

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ipj alc fkbdng ohme
2 Conference paper

Cryo-FIB SEM for Characterization of the Structure of Fish Oil Emulsions

Jensen, Louise Helene Søgaard; Horn, Anna Frisenfeldt; Jacobsen, Charlotte; Nielsen, Nina Skall; Horsewell, Andy

Mc 2011 Kiel — 2011

of view more specifically and to ensure the access to the desired part of the sample, we propose now the use of cryo-FIB SEM. This method allows us to access the interface layers as needed, see figure 1. Emulsions with high oil content, i.e. 70%, and relatively large oil droplets, i.e. μm range, have been

Year: 2011

Language: English

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cfainm obejg hl kpd

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