Thermal degradation of long‐chain polyunsaturated fatty acids during deodorization of fish oil-Reference-Cited by-同舟云学术

Thermal degradation of long‐chain polyunsaturated fatty acids during deodorization of fish oil

Published:2006-01 Issue:1 Volume:108 Page:33-42
ISSN:1438-7697
Container-title:European Journal of Lipid Science and Technology
language:en
Short-container-title:Eur. J. Lipid Sci. Technol.

Author:

Fournier Véronique¹,Destaillats Frédéric²,Juanéda Pierre¹,Dionisi Fabiola²,Lambelet Pierre²,Sébédio Jean‐Louis³,Berdeaux Olivier¹

Affiliation:

1. INRA, UMR FLAVIC,Dijon, France

2. Nestlé Research Center, Vers‐chez‐les‐Blancs, Switzerland

3. INRA, Clermont‐Ferrand, France

Publisher

Wiley

Subject

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

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.200500290

Reference32 articles.

1. Isomères trans de l’acide a-linolénique et agrégation plaquettaire chez l’homme

2. Review: the role of omega 3 fatty acids in intestinal inflammation

3. Long-Term Intake of trans (n-3) Polyunsaturated Fatty Acids Reduces the b-Wave Amplitude of Electroretinograms in Rats

4. Oméga 3 et neurotransmission cérébrale

5. Alpha‐linolenic acid geometrical isomers in deodorized oils: Occurence, characteristics, and biochemical effects. A Review.;Wolff R. L.;Recent Res Dev Oil Chem.,1997

Cited by 116 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Impact of extrusion temperature and moisture incorporation on nutrient digestibility in barramundi (Lates calcarifer) diet;Aquaculture;2024-11

2. Strategies to reduce fishy odor in aquatic products: Focusing on formation mechanism and mitigation means;Food Chemistry;2024-06

3. Kinetics and thermodynamic studies on oil extraction from Ghanaian cashew kernel using hexane;Heliyon;2024-06

4. Optimization of operating conditions for lampante olive oil deacidification by short path molecular distillation: Waste valorization approach;Journal of Cleaner Production;2024-05

5. Near-Infrared Spectroscopy and Chemometrics for Effective Online Quality Monitoring and Process Control during Pelagic Fishmeal and Oil Processing;Foods;2024-04-13