Results 131 to 140 of about 743 (148)
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Antarctic krill oil promotes longitudinal bone growth in adolescent male mice
Food Bioscience, 2019Abstract The effects of dietary supplementation with Antarctic krill oil (AKO) on longitudinal bone growth in adolescent male Institute for Cancer Research (ICR) mice for 21 days were investigated. Histological results showed that AKO promoted longitudinal bone growth, increased skeletal mineral content and strength, enhanced entochondrostosis ...
Qiping Zhan +7 more
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Mechanism of discoloration of Antarctic krill oil upon storage: A study based on model systems
Food ChemistryThe reddish-orange color of Antarctic krill oil fades during storage, and the mechanism remains unclear. Model systems containing different combinations of astaxanthin (ASTA), phosphatidylethanolamine (PE), and tocopherol were subjected to accelerated storage.
Xiang-Bo, Zeng +7 more
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Comprehensive Reviews in Food Science and Food Safety
Abstract Antarctic krill oil (AKO) is highly sought after by consumers and the food industry due to its richness in a variety of nutrients and physiological activities. However, current extraction methods are not sufficient to better extract AKO and its nutrients, and AKO is susceptible to lipid oxidation during processing and storage,
Yuhang Gao +3 more
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Abstract Antarctic krill oil (AKO) is highly sought after by consumers and the food industry due to its richness in a variety of nutrients and physiological activities. However, current extraction methods are not sufficient to better extract AKO and its nutrients, and AKO is susceptible to lipid oxidation during processing and storage,
Yuhang Gao +3 more
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Persistent Pollutants in Arctic and Antarctic Krill and in Commercial Krill Oil
2018Krill are considered key-species of marine ecosystems of the Polar Regions, being main food source for fish, marine mammals and birds in the Southern Ocean and in Arctic seawaters. Through ingestion, persistent organic pollutants accumulated in their body could be transferred to their predators due to biomagnification process and may cause effects in ...
Corsolini, S. +3 more
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European Food Research and Technology, 2014
Antarctic krill is the biggest fishery resource in the world with high content of phosphatidylcholine (PC) as a valuable natural product. A new method was developed to extract and separate Antarctic krill PC. The PC was extracted only by acetone from Antarctic krill oil and separated by silica gel column chromatography mixtures of chloroform and ...
Jiao Zhao +3 more
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Antarctic krill is the biggest fishery resource in the world with high content of phosphatidylcholine (PC) as a valuable natural product. A new method was developed to extract and separate Antarctic krill PC. The PC was extracted only by acetone from Antarctic krill oil and separated by silica gel column chromatography mixtures of chloroform and ...
Jiao Zhao +3 more
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Food Chemistry
Lipase-catalyzed esterification for enhancing oil quality has garnered extensive attention due to its eco-friendly and efficient merits. Nevertheless, during the catalytic esterification process at the oil-water interface to reduce acid value, the immobilized lipase is prone to detachment as a result of continuous mechanical agitation.
Xiaolu, Liu +6 more
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Lipase-catalyzed esterification for enhancing oil quality has garnered extensive attention due to its eco-friendly and efficient merits. Nevertheless, during the catalytic esterification process at the oil-water interface to reduce acid value, the immobilized lipase is prone to detachment as a result of continuous mechanical agitation.
Xiaolu, Liu +6 more
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Food Chemistry
Oxidized Antarctic krill oil (AKO) has unique sensory characteristics that have not been fully elucidated. This study was aimed to explore the sensory characteristics and key odor-active compounds of oxidized AKO by comparing with oxidized fish oil (FO) through accelerating storage experiments. The sensory evaluation results exhibited that oxidized AKO
Gui-Mei, Dong +5 more
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Oxidized Antarctic krill oil (AKO) has unique sensory characteristics that have not been fully elucidated. This study was aimed to explore the sensory characteristics and key odor-active compounds of oxidized AKO by comparing with oxidized fish oil (FO) through accelerating storage experiments. The sensory evaluation results exhibited that oxidized AKO
Gui-Mei, Dong +5 more
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Carbohydrate Polymers
Edible plant-based oleogels with zero trans-fat are promising solid fat substitutes. In this study, Antarctic krill oil (AKO) oleogels prepared from pea protein fibril (PPF) and ι-carrageenan (CG) by foam-templated method were developed for the first time.
Chang, Sun, Zihao, Wei, Changhu, Xue
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Edible plant-based oleogels with zero trans-fat are promising solid fat substitutes. In this study, Antarctic krill oil (AKO) oleogels prepared from pea protein fibril (PPF) and ι-carrageenan (CG) by foam-templated method were developed for the first time.
Chang, Sun, Zihao, Wei, Changhu, Xue
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Carotenoids and chlorophylls in Antarctic krill (Euphausia superba) oil
Food BioscienceAbrehem Abad, Fereidoon Shahidi
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