Results 241 to 250 of about 9,784 (283)

Effect of taurine on toxicity of oxidized fish oil in rats

Food and Chemical Toxicology, 2000
An attempt was made to study the effect of dietary taurine on the toxicity of oxidized fish oil in male Wistar rats. The rats were fed different diets with or without supplement of 5% taurine and 3% oxidized fish oil. After feeding diet with 3% oxidized fish oil and 5% taurine at the same time, taurine could improve the decrease of body weight and the ...
Deng-Fwu Hwang
exaly   +3 more sources

Lipid Oxidation in Milk, Yoghurt, and Salad Dressing Enriched with Neat Fish Oil or Pre-Emulsified Fish Oil

Journal of Agricultural and Food Chemistry, 2007
This study compared the oxidative stabilities of fish-oil-enriched milk, yoghurt, and salad dressing and investigated the effects on oxidation of adding either neat fish oil or a fish-oil-in-water emulsion to these products. Milk emulsions had higher levels of a fishy off-flavor and oxidized faster, as determined by the peroxide value and volatile ...
Mette B, Let, Charlotte, Jacobsen, Anne S, Meyer   +2 more
openaire   +3 more sources

Nutriphysiological and cytological responses of juvenile channel catfish (Ictalurus punctatus) to dietary oxidized fish oil

Aquaculture Nutrition, 2012
An 86-day growth trial was conducted to investigate the effect of dietary oxidized fish oil on the growth and cytopathology of juvenile channel catfish (Ictalurus punctatus).
Mei, M. X., Liu, H. Y., Huang, F., Zhu, X. M., Huang, F (reprint author), Wuhan Polytech Univ, Hubei Key Lab Anim Nutr & Feed Sci, 68 Xuefu Sourthen Rd, Wuhan 430023, Hubei, Peoples R China., Zhang, L., Hu, Q. W., Dong, G. F.   +7 more
exaly   +2 more sources

Co-encapsulation of fish oil with essential oils and lutein/curcumin to increase the oxidative stability of fish oil powder

Food Chemistry, 2023
The oxidation-resistant and multi-functional fish oil powders were produced by co-encapsulating fish oil with essential oils, lutein, and curcumin. The ovalbumin/alginate complex was used as the wall, and the wall-to-oil ratio was fixed at 1:1 based on yield, oil recovery, and internalization efficiency (IE).
Shulan Xiao, Dong Uk Ahn
openaire   +3 more sources

Oxidation of fish oil supplements in Australia

International Journal of Food Sciences and Nutrition, 2019
Fish oils oxidise readily, forming primary and secondary oxidation products, which may be harmful for humans. Some recent studies reported that fish oil supplements in Australasia are oxidised above acceptable international limits, however other studies reported low levels of oxidation.
Monique, Heller, Luke, Gemming, Chin, Tung, Ross, Grant   +3 more
openaire   +2 more sources

Fish Oil and Oxidative Stress by Inflammatory Leukocytes

Free Radical Research, 1997
We investigated the effects of diets with different fatty acid composition upon the oxidative stress of inflammatory leukocytes of rats. After weaning, two groups of rats were fed isoenergetic semipurified diets for five weeks containing 5% of corn oil or menhaden oil.
T, Carbonell, J, Ródenas, S, Miret, M T, Mitjavila   +3 more
openaire   +2 more sources

Effect of Crystalline Structure on Oxidation of Fish Oil in Stearin:Fish Oil Mixtures

Food and Bioprocess Technology, 2016
Effects of incorporation of stearin fraction into fish oil on crystallisation behaviour and oxidative stability of fish oil were examined. The stearin fraction (S) was obtained from step-wise dry fractionation of anhydrous milk fat at 25 °C. Analysis of fatty acid composition by gas chromatography showed that unsaturated fatty acids (89.3 %) were ...
Truong, Tuyen, Janin, Samuel, Li, Bing-Zheng, Bhandari, Bhesh   +3 more
openaire   +4 more sources

Modeling the Primary Oxidation in Commercial Fish Oil Preparations

Lipids, 2010
AbstractThe quality of commercial fish oil products can be difficult to maintain because of the rapid lipid oxidation attributable to the high number of polyunsaturated fatty acids (PUFA), specifically eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). While it is known that oxidation in fish oil is generally the result of a direct interaction
Jenna C, Sullivan, Suzanne M, Budge, Marc, St-Onge   +2 more
openaire   +2 more sources

The presence of oxidative polymeric materials in encapsulated fish oils

Lipids, 1991
AbstractEncapsulated health food oils such as fish oils are readily available in health food stores, pharmacies, and supermarkets. They are popular in the United States as well as in the European countries. However, such oils, because of their high degree of unsaturation, are easily oxidized and form complex mixtures of high molecular weight oxidation ...
V K, Shukla, E G, Perkins
openaire   +2 more sources

Sensory odour profiling and lipid oxidation status of fish oil and microencapsulated fish oil

Food Chemistry, 2010
Abstract The aim of the present study was to evaluate the suitability of defined odour attributes for the sensory evaluation of bulk fish oil and reconstituted microencapsulated fish oil as well as the active modification of the sensory profile during storage.
Y. Serfert, S. Drusch, K. Schwarz
openaire   +1 more source