Characterization of Oxidative Stability of Fish Oil- and Plant Oil-Enriched Skimmed Milk-Reference-Cited by-同舟云学术

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Characterization of Oxidative Stability of Fish Oil- and Plant Oil-Enriched Skimmed Milk

Published:2012-10-07 Issue:1 Volume:90 Page:113-122
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Am Oil Chem Soc

Author:

Saga Linda C.,Kristinova Vera,Kirkhus Bente,Jacobsen Charlotte,Skaret Josefine,Liland Kristian Hovde,Rukke Elling-Olav

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Link

http://www.springerlink.com/index/pdf/10.1007/s11746-012-2148-1

Reference34 articles.

1. Simopoulos AP (1999) Essential fatty acids in health and chronic disease. Am J Clin Nutr 70:560–569

2. Ruxton CHS, Reed SC, Simpson MJA, Millington KJ (2007) The health benefits of omega-3 polyunsaturated fatty acids: a review of the evidence. J Nutr Diet 20:275–285

3. Trautwein EA (2001) n-3 Fatty acids—physiological and technical aspects for their use in food. Eur J Lipid Sci Technol 103:45–55

4. Frankel EN (2005) Lipid oxidation, 2nd edn. The oily press, England

5. Coupland JN, McClements DJ (1996) Lipid oxidation in food emulsions. Trends Food Sci Technol 7:83–91

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