Oxidative stability of n-3 fatty acids encapsulated in filled hydrogel particles and of pork meat systems containing them-Reference-Cited by-同舟云学术

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Oxidative stability of n-3 fatty acids encapsulated in filled hydrogel particles and of pork meat systems containing them

Published:2015-10 Issue: Volume:184 Page:207-213
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Salcedo-Sandoval Lorena,Cofrades Susana,Ruiz-Capillas Claudia,Matalanis Alison,McClements D. Julian,Decker Eric A.,Jiménez-Colmenero Francisco

Funder

Spanish National Research Council

European Social Fund

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference28 articles.

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2. Beneficial effects and oxidative stability of omega-3 long-chain polyunsaturated fatty acids;Arab-Tehrany;Trends in Food Science & Technology,2012

3. Recommended dietary reference intakes, nutritional goals and dietary guidelines for fat and fatty acids: A systematic review;Aranceta;British Journal of Nutrition,2012

4. A rapid method of total lipid extraction and purification;Bligh;Canadian Journal of Biochemistry and Physiology,1959

5. Role of continuous phase anionic polysaccharides on the oxidative stability of menhaden oil-in-water emulsions;Chen;Journal of Agricultural and Food Chemistry,2010

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