Effects of different antioxidants and their combinations on the oxidative stability of DHA algae oil and walnut oil-Reference-Cited by-同舟云学术

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Effects of different antioxidants and their combinations on the oxidative stability of DHA algae oil and walnut oil

Published:2022-04-11 Issue:8 Volume:10 Page:2804-2812
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Science & Nutrition

Author:

Pei Xue‐Chen¹,Yin Fa‐Wen¹²³,Zhong Xu¹,Liu Hui‐Lin¹²³,Song Liang¹²³,Zhao Guan‐Hua¹,Wang Yong‐Fu⁴,Zhou Da‐Yong¹²³^ORCID

Affiliation:

1. School of Food Science and Technology Dalian Polytechnic University Dalian China

2. National Engineering Research Center of Seafood Dalian China

3. Collaborative Innovation Center of Seafood Deep Processing Dalian China

4. QingdaoSeawit Life Science Co., Ltd Qingdao China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.2883

Reference39 articles.

1. Analytical Methods for Lipid Oxidation and Antioxidant Capacity in Food Systems

2. Determining the Arrhenius Kinetics of Avocado Oil: Oxidative Stability under Rancimat Test Conditions

3. Beneficial effects and oxidative stability of omega-3 long-chain polyunsaturated fatty acids

4. Enzymatic modification to produce health-promoting lipids from fish oil, algae and other new omega-3 sources: A review

5. Minor Components in Food Oils: A Critical Review of their Roles on Lipid Oxidation Chemistry in Bulk Oils and Emulsions

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1. The control effect and mechanism of antioxidants on the flavor deterioration of Sichuan pepper essential oil during thermal processing;Food Bioscience;2024-08

2. Synthesis and Characterization of Emulsifiers Based on the Maillard Reaction and Its Application in Stabilized DHA Algal Oil Nanoemulsions;Foods;2024-05-26

3. Shelf-life prediction of flaxseed oil blended with different antioxidants: Kinetic and thermodynamic study using Rancimat methodology;Egyptian Journal of Chemistry;2023-08-09

4. Recent advances in enhancing the production of long chain omega-3 fatty acids in microalgae;Critical Reviews in Food Science and Nutrition;2023-06-26

5. The Biochemistry and Effectiveness of Antioxidants in Food, Fruits, and Marine Algae;Antioxidants;2023-04-02

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