Concomitant oxidation of fatty acids other than DHA and EPA plays a role in the characteristic off-odor of fish oil-Reference-Cited by-同舟云学术

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Concomitant oxidation of fatty acids other than DHA and EPA plays a role in the characteristic off-odor of fish oil

Published:2023-03 Issue: Volume:404 Page:134724
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Wen Yun-Qi,Xue Chang-Hu,Zhang Hong-Wei,Xu Li-Li,Wang Xiao-Han,Bi Shi-Jie,Xue Qian-Qian,Xue Yong,Li Zhao-Jie,Velasco Joaquín,Jiang Xiao-Ming

Funder

China Scholarship Council

National Key Research and Development Program of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference36 articles.

1. Analysis of nonpolar lipophilic aldehydes/ketones in oxidized edible oils using HPLC-QqQ-MS for the evaluation of their parent fatty acids;Cao;Food Research International,2014

2. Emulsification and oxidation stabilities of DAG-rich algae oil-in-water emulsions prepared with the selected emulsifiers;Chang;Journal of the Science of Food and Agriculture,2020

3. Phytosterol structured algae oil nanoemulsions and powders: Improving antioxidant and flavor properties;Chen;Food Function,2016

4. Physicochemical and sensory characterization of refined and deodorized tuna (Thunnus albacares) by-product oil obtained by enzymatic hydrolysis;de Oliveira;Food Chemistry,2016

5. Characterization of ‘Olivastro di Bucchianico cv’ extra virgin olive oils and its recognition by HS-GC-IMS;Di Serio;Journal of the Science of Food and Agriculture,2021

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