The use of factorial design to evaluate the oxidation of oils containing different types of omega-3 fatty acids-Reference-Cited by-同舟云学术

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The use of factorial design to evaluate the oxidation of oils containing different types of omega-3 fatty acids

Published:2017-11-28 Issue:7 Volume:98 Page:2518-2529
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric

Author:

Agnes Dias Fabiano Thamyris¹,Grassmann Roschel Gabriela¹,Alves Castro Inar¹

Affiliation:

1. LADAF, Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences; University of São Paulo; São Paulo Brazil

Funder

Fundação de Amparo à Pesquisa do Estado de São Paulo

Coordenação de Aperfeiçoamento Pessoal de Nível Superior (CAPES/PROEX)

Fundação de Amparo à Pesquisa do Estado de São Paulo - FAPESP

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference40 articles.

1. Fish consumption, fish oil, omega-3 fatty acids, and cardiovascular disease;Kris-Etherton;Circulation,2002

2. Oxidation of marine omega-3 supplements and human health;Albert;BioMed Res Int,2013

3. The role of marine omega-3 (n-3) fatty acids in inflammatory processes, atherosclerosis and plaque stability;Calder;Mol Nutr Food Res,2012

4. Lipid oxidation

5. Quantitative analysis of volatiles in edible oils following accelerated oxidation using broad spectrum isotope standards;Gómez-Cortés;Food Chem,2015

Cited by 2 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. Optimising water activity for storage of high lipid and high protein infant formula milk powder using multivariate analysis;International Dairy Journal;2019-06

2. Combination of Hydrophilic or Lipophilic Natural Compounds to Improve the Oxidative Stability of Flaxseed Oil;European Journal of Lipid Science and Technology;2019-03-19

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