Influence of Storage Conditions on the Stability of Phospholipids-Rich Krill (Euphausia superba) Oil-Reference-Cited by-同舟云学术

Influence of Storage Conditions on the Stability of Phospholipids-Rich Krill (Euphausia superba) Oil

Published:2016-06-02 Issue:6 Volume:40 Page:1247-1255
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Yin Fawen¹,Zhou Dayong¹²³,Xi Meizhu¹,Zhao Qi¹²,Liu Zhongyuan¹,Li Dongmei¹²,Dong Xiuping¹²,Zhu Beiwei¹²

Affiliation:

1. School of Food Science and Technology; Dalian Polytechnic University; Dalian People's Republic of China

2. National Engineering Research Center of Seafood; Dalian People's Republic of China

3. Department of Biochemistry; Memorial University of Newfoundland; St. John's Newfoundland Canada

Funder

The National High Technology Research and Development Program of China (863 Program)

Program for Liaoning Excellent Talents in University

Organization Project for National Engineering Research Center of Seafood funded by Ministry of Science and Technology of the People's Republic of China

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12709/fullpdf

Reference30 articles.

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2. Astaxanthin: Sources, extraction, stability, biological activities and its commercial applications-A review;Ambati;Mar. Drugs,2014

3. A review of analytical methods measuring lipid oxidation status in foods: A challenging task;Barriuso;Eur. Food Res. Technol.,2013

4. Krill oil supplementation lowers serum triglycerides without increasing low-density lipoprotein cholesterol in adults with borderline high or high triglyceride levels;Berge;Nutr. Res.,2014

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