Oxidation in fish-oil-enriched mayonnaise-Reference-Cited by-同舟云学术

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Oxidation in fish-oil-enriched mayonnaise

Published:2000-02-01 Issue:4 Volume:210 Page:242-257
ISSN:1438-2377
Container-title:European Food Research and Technology
language:
Short-container-title:European Food Research and Technology

Author:

Jacobsen C.,Hartvigsen K.,Lund P.,Adler-Nissen J.,Hølmer G.,Meyer A. S.

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s002179900070.pdf

Cited by 69 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Omega-3-Enriched and Oxidative Stable Mayonnaise Formulated with Spray-Dried Microcapsules of Chia and Fish Oil Blends;ACS Omega;2024-02-05

2. Volatilome Analysis and Evolution in the Headspace of Packed Refrigerated Fish;Foods;2023-07-10

3. Extraction of bioactives from brown seaweed using sub and supercritical fluids: Influence of the extract on the storage stability of fish oil enrich mayonnaise;Frontiers in Food Science and Technology;2023-01-06

4. Antioxidant Properties of Triterpenoids in Fat-Containing Products;Food Processing: Techniques and Technology;2022-07-06

5. Tocopherols as antioxidants in lipid‐based systems: The combination of chemical and physicochemical interactions determines their efficiency;Comprehensive Reviews in Food Science and Food Safety;2021-12-09

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