Applicability of traditional and advanced methods for oxidative quality and stability on marine phospholipids
Author:
Affiliation:
1. SINTEF Fisheries and AquacultureTrondheimNorway
2. Department of BiotechnologyNorwegian University of Science and TechnologyTrondheimNorway
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.201600103
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2. Higher efficacy of dietary DHA provided as a phospholipid than as a triglyceride for brain DHA accretion in neonatal piglets
3. EFSA: Scientific Opinion on Fish Oil for Human Consumption. Food Hygiene including Rancidity. EFSA Journal 2010;8(10):1874 Available online:www.efsa.europa.eu/efsajournal2010 p. 48.
4. VKM: Vitenskapskomiteen for mattrygghet: Evaluation of negative and positive health effets of n‐3 fatty acids as constituents of food supplements and fortified foods Oslo 2011 p. 88.
5. Investigation of oxidative degradation and non‐enzymatic browning reactions in krill and fish oils
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