Sensory odour profiling and lipid oxidation status of fish oil and microencapsulated fish oil

Author:

Serfert Y.,Drusch S.,Schwarz K.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference45 articles.

1. Effects of antioxidants and humidity on the oxidative stability of microencapsulated fish oil;Baik;Journal of the American Oil Chemists Society,2004

2. Analysis of seasoning-like flavour substances of a commercial lovage extract (Levisticum officinale Koch.);Blank;Flavour and Fragrance Journal,1993

3. Effect of pre-emulsified fish oil – as source of PUFA n−3 – on microstructure and sensory properties of mortadella, a Spanish bologna-type sausage;Cáceres;Meat Science,2008

4. Sensory properties of vanilla and strawberry flavored ice cream supplemented with omega-3 fatty acids;Chee;Milchwissenschaft,2007

5. Chemical and sensory analysis of strawberry flavoured yogurt supplemented with an algae oil emulsion;Chee;Journal of Dairy Research,2005

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