Relationship in Oxidation between Eicosapentaenoic Acid and Docosahexaenoic Acid in Microencapsulated Isada Krill Oil-Reference-Cited by-同舟云学术

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Relationship in Oxidation between Eicosapentaenoic Acid and Docosahexaenoic Acid in Microencapsulated Isada Krill Oil

Published:2022-12-15 Issue:4 Volume:23 Page:149-152
ISSN:1345-7942
Container-title:Japan Journal of Food Engineering
language:en
Short-container-title:Japan J. Food Eng.

Author:

TAKASHIGE Shisei¹,YOSHII Hidefumi²,ADACHI Shuji³

Affiliation:

1. Applied Bioresource Science Department, The United Graduate School of Agricultural Sciences, Ehime University

2. Department of Food Science and Nutrition, Faculty of Agriculture, Setsunan University

3. Department of Agriculture and Food Technology, Faculty of Bioenvironmental Sciences, Kyoto University of Advanced Science

Publisher

Japan Society for Food Engineering

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://www.jstage.jst.go.jp/article/jsfe/23/4/23_22619/_pdf

Reference11 articles.

1. 1) H. Yamada, Y. Yamazaki, S. Koike, M. Hakozaki, N. Nagahora, A. Yano, K. Tsurumi, T. Okumura; Lipids, fatty acids and hyxroxy-fatty acid of Euphausia pacifica. Sci. Rep., 7, 9944 (2017).

2. 2) H. Yamada, S. Kikuchi, M. Hakozaki, K. Motodate, N. Nagahora, M. Hirose; 8-Hydroxyeicosapentaenoic acid decreases plasma and hepatic triglycerides via activation of peroxisome proliferator-activated receptor alpha in high-fat diet-induced obese mice. J. Lipids, 2016, 7498508 (2016).

3. 3) L. Shi, S. K. Beamer, H. Yang, J. Jaczynski; Micro-emulsification/encapsulation of krill oil by complex coacervation with krill protein isolated using isoelectric solubilization/precipitation. Food Chem., 244, 284-291 (2018).

4. 4) S. Kermasha, S. Aziz, J. Gill, R. Neufeld; Microencapsulation of esterified krill oil, using complex coacervation. J. Microencapsul., 35, 36-48 (2018).

5. 5) J. Fu, L. Song, J. Guan, C. Sun, D. Zhou, B. Zhu; Encapsulation of Antarctic krill oil in yeast cell microcarriers: Evaluation of oxidative stability and in vitro release. Food Chem., 338, 128089 (2021).

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