Oxidative stabilization of ultra-high omega-3 concentrates as ethyl esters or triacylglycerols-Reference-Cited by-同舟云学术

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Oxidative stabilization of ultra-high omega-3 concentrates as ethyl esters or triacylglycerols

Published:2012-01 Issue:1 Volume:45 Page:336-341
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Martín Diana,Terrón Alberto,Fornari Tiziana,Reglero Guillermo,Torres Carlos F.

Funder

Nutra Omega Biotecnologica Oleic S.L.

Community of Madrid

Ministerio de Ciencia e Innovacion

Fondo Social Europeo

Publisher

Elsevier BV

Subject

Food Science

Reference37 articles.

1. Fish oils;Ackman,2005

2. Oxidation kinetic studies of oils derived from unmodified and genetically modified vegetables using pressurized differential scanning calorimetry and nuclear magnetic resonance spectroscopy;Adhvaryu;Thermochemica Acta,2000

3. Antioxidant properties of natural components from Salvia plebeian on oxidative stability of ascidian oil;Ai-li;Process Biochemistry,2006

4. Antioxidant synergy of α-tocopherol and phospholipids;Bandarra;Journal of the American Oil Chemists' Society,1999

5. Oregano and rosemary extracts inhibit oxidation of long-chain n-3 fatty acids in menhaden oil;Bhale;Journal of Food Science,2007

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2. Quantitative analysis of fatty acids and vitamin E and total lipid profiling of dietary supplements from the German market;European Food Research and Technology;2023-01-24

3. Effect of Moisture and Oil Content in the Supercritical CO2 Defatting of Hermetia illucens Larvae;Foods;2023-01-20

4. Micro- and nanoencapsulation of omega-3 and other nutritional fatty acids: challenges and novel solutions;Microencapsulation in the Food Industry;2023

5. Oxidative stability, oxidation pattern and α-tocopherol response of docosahexaenoic acid (DHA, 22:6n–3)-containing triacylglycerols and ethyl esters;Food Chemistry;2022-09

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