Characterization and Antioxidant Evaluation of Four Kinds of Marine Oils <i>in vitro</i>
Author:
Affiliation:
1. College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences)
2. Center for Regional Collaboration in Research and Education, Obihiro University of Agriculture and Veterinary Medicine
Publisher
Japan Oil Chemists' Society
Subject
General Chemical Engineering,General Medicine,General Chemistry
Link
https://www.jstage.jst.go.jp/article/jos/72/4/72_ess22362/_pdf
Reference55 articles.
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2. 2) Farvin, K.H.S.; Jacobsen, C. Antioxidant activity of seaweed extracts: In vitro assays, evaluation in 5% fish oil-in-water emulsions and characterization. J. Am. Oil Chem. Soc. 92, 571-587 (2015). doi:10.1007/s11746-015-2624-5
3. 3) Aberkane, L.; Roudaut, G.; Saurel, R. Encapsulation and oxidative stability of PUFA-rich oil microencapsulated by spray drying using pea protein and pectin. Food Bioproc. Tech. 7, 1505-1517 (2014). doi: 10.1007/s11947-013-1202-9
4. 4) Tullberg, C.; Vegarud, G.; Undeland, I. Oxidation of marine oils during in vitro gastrointestinal digestion with human digestive fluids – Role of oil origin, added tocopherols and lipolytic activity. Food Chem. 270, 527-537 (2019). doi:10.1016/j.foodchem.2018.07.049
5. 5) Wang, Y.; Liu, Y.; Ma, L.; Li, H.; Wang, Z. et al. The oxidation mechanism of phospholipids in Antarctic krill oil promoted by metal ions. Food Chem. 333, 127448 (2020). doi:10.1016/j.foodchem.2020.127448
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