Results 261 to 270 of about 38,831 (298)

Oxidative stability of fish oil enriched drinking yoghurt

International Dairy Journal, 2007
Abstract The oxidative stability of fish oil enriched drinking yoghurt as well as the antioxidative effect of citric acid ester, vitamin K and disodium ethylenediaminetetraacetic acid (EDTA) were investigated by measuring peroxide value and volatile secondary oxidation products and by sensory analysis. No oxidation was observed in yoghurt stored at 2 
Nina Skall Nielsen, Dipesh Debnath, Charlotte Jacobsen   +2 more
openaire   +1 more source

Inhibitory effect of boldine on fish oil oxidation

Journal of the American Oil Chemists' Society, 1991
The antioxidative effect of boldine, an alkaloid extracted fromPeumus boldus Mol. (boldo), was assayed on the spontaneous and on the metal‐induced oxidation of fish oil. The inhibitory effect of boldine was compared to those of dl‐α tocopherol, the flavonoid quercetin and the synthetic antioxidants butylated hydroxytoluene and butylated hydroxyanisole.
Alfonso Valenzuela, Susana Nieto, Bruce K. Cassels, Hernan Speisky   +3 more
openaire   +1 more source

Protection of fish oil from oxidation with sesamol

European Journal of Lipid Science and Technology, 2015
The aim of this study was to determine whether sesamol may provide antioxidant protection for marine omega‐3 fatty acids. We tested the effectiveness of sesamol at two temperatures, 30 and 50°C and compared its antioxidant activity with butylated hydroxytoluene (BHT), a commercial rosemary extract, and gamma‐oryzanol. Each antioxidant system was tested
Matthew Fhaner, Hong‐Sik Hwang, Jill K. Winkler‐Moser, Erica L. Bakota, Sean X. Liu   +4 more
openaire   +1 more source

Microencapsulation and oxidative stability of spray-dried fish oil emulsions

Journal of Microencapsulation, 2003
Emulsions of menhaden oil and sodium caseinate (NaCas) incorporating carbohydrates of varying dextrose equivalence (DE) were spray-dried to yield encapsulated fish oil powders. The effects of carbohydrate DE (5.5-38), core/wall ratio and NaCas/carbohydrate ratio on microencapsulation efficiency (ME) and oxidative stability of spray-dried emulsions were
S A, Hogan, E D, O'Riordan, M, O'Sullivan   +2 more
openaire   +2 more sources

Dietary fish oil reduces oxidative DNA damage in rat colonocytes

Free Radical Biology and Medicine, 2003
Prolonged generation of reactive oxygen species by inflammatory mediators can induce oxidative DNA damage (8-oxodG formation), potentially resulting in intestinal tumorigenesis. Fish oil (FO), compared to corn oil (CO), has been shown to downregulate inflammation and upregulate apoptosis targeted at damaged cells.
Laura K, Bancroft, Joanne R, Lupton, Laurie A, Davidson, Stella S, Taddeo, Mary E, Murphy, Raymond J, Carroll, Robert S, Chapkin   +6 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

Catalase to demulsify oil-in-water fish oil-polysorbate emulsion and affect lipid oxidation

Food Research International, 2020
The physicochemical and oxidative stability of oil emulsion has been one of the major challenges in food industry. Factors influencing the emulsion stability have seemingly been exhaustedly elucidated, such as temperature, pH, salts, proteins, polysaccharides and digestive enzymes.
Lijing Ke, Yang Xu, Guanzhen Gao, Huiqin Wang, Zhaoshuo Yu, Jianwu Zhou, Pingfan Rao, Qiang Wang, Ji Yu   +8 more
openaire   +2 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   +2 more sources

Oxidative stability and acceptability of camelina oil blended with selected fish oils

European Journal of Lipid Science and Technology, 2010
AbstractThe effects of blending camelina oil with a number of fish oils on oxidative stability and fishy odour were evaluated. Camelina oil was found to be more stable than tuna oil, ‘omega‐3’ fish oil and salmon oil as indicated by predominantly lower ρ‐anisidine (AV), thiobarbituric acid reactive substances (TBARS) and conjugated triene levels (CT ...
Deirdre Ní Eidhin, David O'Beirne
openaire   +1 more source

Oxidative Stability of Fish Oil Included in a Microemulsion

Journal of Dispersion Science and Technology, 1994
ABSTRACT Handling and storage of polyunsaturated lipids is a difficult problem due to oxidation. Oxidation products cause reduction in sensoric quality and can also have negative physiological effects, all of which obstruct the use of otherwise nutritionally important compounds.
Maja Jakobsson, Björn Sivik
openaire   +1 more source