Influence of emulsifier type on lipid oxidation in fish oil‐enriched light mayonnaise-Reference-Cited by-同舟云学术

Influence of emulsifier type on lipid oxidation in fish oil‐enriched light mayonnaise

Published:2010-09 Issue:9 Volume:112 Page:1012-1023
ISSN:1438-7697
Container-title:European Journal of Lipid Science and Technology
language:en
Short-container-title:Eur. J. Lipid Sci. Technol.

Author:

Sørensen Ann‐Dorit Moltke¹,Nielsen Nina Skall¹,Hyldig Grethe²,Jacobsen Charlotte¹

Affiliation:

1. Section for Aquatic Lipids and Oxidation, National Institute of Aquatic Resources (DTU Aqua), Technical University of Denmark, Lyngby, Denmark

2. Section for Aquatic Process and Production Technology, National Institute of Aquatic Resources (DTU Aqua), Technical University of Denmark, Lyngby, Denmark

Publisher

Wiley

Subject

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

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.200900288

Reference40 articles.

1. Dietary Omega-3 Fatty Acid Intake and Cardiovascular Risk

2. The health benefits of omega-3 polyunsaturated fatty acids: a review of the evidence

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