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Evaluation of primary and secondary oxidation products in fish oil-in-water emulsions: Effect of metal-complexing peptides and protein hydrolysates

  • Published:2024-05 Issue: Volume:439 Page:138042
  • ISSN:0308-8146
  • Container-title:Food Chemistry
  • language:en
  • Short-container-title:Food Chemistry

Author:

Irankunda RachelORCID,Bjørlie Mads,Yesiltas Betül,Muhr Laurence,Canabady-Rochelle LaetitiaORCID,Jacobsen CharlotteORCID

Funder

Agence nationale de la recherche

Gouvernement francais Ministère de l'Enseignement supérieur et de la Recherche

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference38 articles.

1. Formation of whey protein isolate hydrolysate stabilised nanoemulsion;Adjonu;Food Hydrocolloids,2014

2. Influence of heat processing and calcium ions on the ability of EDTA to inhibit lipid oxidation in oil-in-water emulsions containing omega-3 fatty acids;Alamed;Food Chemistry,2006

3. AOCS Official Method Ce 8-89. (1998). Determination of tocopherols and tocotrienols in vegetable oils and fats by HPLC. Champaign, IL, USA: AOCS.

4. Making sense of the “clean label” trends: A review of consumer food choice behavior and discussion of industry implications;Asioli;Food Research International,2017

5. Functional properties of protein hydrolysates from pea (Pisum sativum, L) seeds: functional properties of pea protein isolate;Barac;International Journal of Food Science & Technology,2012

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