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Use of vegetables for enhancing oxidative stability of omega-3 oils in the powdered state

  • Published:2022-02 Issue: Volume:370 Page:131340
  • ISSN:0308-8146
  • Container-title:Food Chemistry
  • language:en
  • Short-container-title:Food Chemistry

Author:

Cheng L.J.,Sanguansri L.,Hlaing M.M.,Singh T.,Shrestha P.,Augustin M.A.

Funder

Commonwealth Scientific and Industrial Research Organisation

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference33 articles.

1. Oxidative stability and sensoric acceptability of functional fish meat product supplemented with plant(-)based polyphenolic optimal extracts;Ali;Lipids in Health and Disease,2019

2. American Oil Chemists’ Society Official Method Ce 1b–89, Fatty acid composition by GLC (marine oils), 2009;AOCS,2009

3. Challenges and solutions to incorporation of nutraceuticals in foods;Augustin;Annual Reviews of Food Science and Technology,2015

4. Antioxidant effect potential of garlic in vitro and real food system: Effects of garlic supplementation on oxidation stability and sensory properties of butter;Aydın;European Journal of Lipid Science and Technology,2020

5. Lipid oxidation in oil-in-water emulsions: Involvement of the Interfacial Layer;Berton-Carabin;Comprehensive Reviews in Food Science and Food Safety,2014

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