Effects of rosemary and green tea extracts on frozen surimi gels fortified with omega-3 fatty acids-Reference-Cited by-同舟云学术

Effects of rosemary and green tea extracts on frozen surimi gels fortified with omega-3 fatty acids

Published:2006 Issue:4 Volume:86 Page:558-567
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Pérez-Mateos Miriam,Lanier Tyre C,Boyd Leon C

Publisher

Wiley

Subject

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

Reference38 articles.

1. US Food and Drug Administration, FDA Announces Qualified Health Claims for Omega-3 Fatty Acids. [Online]. Available: http://www.fda.gov/bbs/topics/news/2004/NEW01115.html [8 September 2004].

2. A practical approach to increasing intakes of n-3 polyunsaturated fatty acids: use of novel foods enriched with n-3 fats

3. Incorporation and Stabilization of Omega−3 Fatty Acids in Surimi Made from Cod, Gadus morhua

4. Fish oil stabilisation by microencapsulation with modified cellulose

5. Phenolic antioxidants from herbs and spices

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