Effect of alkylglycerol‐rich oil and rosemary extract on oxidative stability and antioxidant properties of a cooked meat product-Reference-Cited by-同舟云学术

Effect of alkylglycerol‐rich oil and rosemary extract on oxidative stability and antioxidant properties of a cooked meat product

Published:2017-02-03 Issue:7 Volume:119 Page:1600412
ISSN:1438-7697
Container-title:European Journal of Lipid Science and Technology
language:en
Short-container-title:Eur. J. Lipid Sci. Technol.

Author:

Martin Diana¹²,Salas‐Perez Lilia³,Villalva Marisol¹²,Vázquez Luis¹²,Garcia‐Risco Monica R.¹²,Jaime Laura¹²,Reglero Guillermo¹²⁴

Affiliation:

1. Departamento de Producción y Caracterización de Nuevos AlimentosInstituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC–UAM)MadridSpain

2. Sección Departamental de Ciencias de la Alimentación, Facultad de CienciasUniversidad Autónoma de MadridMadridSpain

3. Polytechnic University of Gomez PalacioDurangoMexico

4. Imdea‐Food Institute. CEI UAM + CSICMadridSpain

Funder

Ministerio de Economía y Competitividad

Publisher

Wiley

Subject

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

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.201600412

Reference34 articles.

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3. Some Biological Actions of Alkylglycerols from Shark Liver Oil

4. In vitro study of the effect of diesterified alkoxyglycerols with conjugated linoleic acid on adipocyte inflammatory mediators

5. Oral administration of alkylglycerols differentially modulates high‐fat diet‐induced obesity and insulin resistance in mice;Zhang M.;Evid‐Based Compl. Alt,2013

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