Stability of docosahexaenoic acid and eicosapentaenoic acid in breads after baking and upon storage-Reference-Cited by-同舟云学术

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Stability of docosahexaenoic acid and eicosapentaenoic acid in breads after baking and upon storage

Published:2010-03-23 Issue:4 Volume:45 Page:821-827
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:

Author:

Henna Lu Fung Sieng,Norziah Mohammad Hani

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2010.02205.x/fullpdf

Reference41 articles.

1. Autoxidation kinetics for fatty acids and their esters;Adachi;Journal of American Oil Chemists’ Society,1995

2. A rapid method to determine the oxidation kinetics of n-3 fatty acids in fish oil;Borquez;Lenbensmittel-wissenschaft und Technologie,1997a

3. Stability of n-3 fatty acids of fish protein concentrate during drying and storage;Borquez;Lenbensmittel-wissenschaft und Technologie,1997b

Cited by 3 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Docosahexaenoic Acid Delivery Systems, Bioavailability, Functionality, and Applications: A Review;Foods;2022-09-02

2. Innovative strategy based on combined microencapsulation technologies for food application and the influence of wall material composition;LWT;2018-05

3. Enrichment of baked goods with omega-3 fatty acids;Food Enrichment with Omega-3 Fatty Acids;2013

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