Mixed oil formulations enriched in essential fatty acids and reduced ratio of n‐6/n‐3-Reference-Cited by-同舟云学术

Mixed oil formulations enriched in essential fatty acids and reduced ratio of n‐6/n‐3

Published:2017-05-22 Issue:10 Volume:119 Page:1600400
ISSN:1438-7697
Container-title:European Journal of Lipid Science and Technology
language:en
Short-container-title:Eur. J. Lipid Sci. Technol.

Author:

Dillenburg Meinhart Adriana¹,Ferreira Ferreira da Silveira Tayse¹,Petrarca Mateus Henrique¹,Silva Leonardo Henrique¹,de Moraes Maria Rosa¹,Ballus Cristiano Augusto¹,de Souza Patrícia Oliveira¹,de Souza Thais Cristina Lima¹,Wagner Roger²,Bolini Helena Maria André¹,Bruns Roy Edward³,Godoy Helena Teixeira¹

Affiliation:

1. Faculty of Food EngineeringDepartment of Food ScienceUniversity of Campinas (UNICAMP)CampinasSão PauloBrazil

2. Departamento de Tecnologia e Ciência dos AlimentosCentro de Ciências RuraisUniversidade Federal de Santa Maria (UFSM)Santa MariaRio Grande do SulBrazil

3. Institute of ChemistryUniversity of Campinas (UNICAMP)CampinasSão PauloBrazil

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Fundação de Amparo à Pesquisa do Estado de São Paulo

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.201600400

Reference29 articles.

1. FAO/WHO Interim Summary of Conclusions and Dietary Recommendations on Total Fat & Fatty Acids. Geneva: The Joint FAO/WHO Expert Consultation on Fats and Fatty Acids in Human Nutrition (2008).

2. Ácidos graxos poliinsaturados ômega-3 e ômega-6: importância e ocorrência em alimentos

3. Souza N. E. Visentainer J. V. Colesterol da Mesa ao Corpo. Livraria Varela São Paulo SP (Brazil)2006.

4. Effect of n-3 Oral Supplements on the n-6/n-3 Ratio in Young Adults

5. The importance of the ratio of omega-6/omega-3 essential fatty acids

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