Results 271 to 280 of about 38,831 (298)
Some of the next articles are maybe not open access.
Oxidation Rates of Triacylglycerol and Ethyl Ester Fish Oils
Journal of the American Oil Chemists' Society, 2015AbstractFish oil is available primarily as triacylglycerols (TAG) or ethyl esters (EE). Anecdotal evidence suggests that TAG have superior bioavailability and oxidative stability compared to EE. In this work, peroxide value (PV) and p‐anisidine value (AV) were used to monitor oxidation in commercially available TAG and EE fish oils incubated at ...
Jenna C. Sullivan Ritter +3 more
openaire +1 more source
Food Chemistry, 2011
Spray-dried microcapsules were prepared at 25% and 50% w/w oil load from sugar beet pectin-stabilised emulsions (pH 3) containing fish oil, and a blend of fish oil and with extra virgin olive oil (1:1 w/w). Microencapsulation efficiencies were high (≥90%).
Sudheera Polavarapu +3 more
openaire +1 more source
Spray-dried microcapsules were prepared at 25% and 50% w/w oil load from sugar beet pectin-stabilised emulsions (pH 3) containing fish oil, and a blend of fish oil and with extra virgin olive oil (1:1 w/w). Microencapsulation efficiencies were high (≥90%).
Sudheera Polavarapu +3 more
openaire +1 more source
Oxidative stability of fish oil‐enriched mayonnaise‐based salads
European Journal of Lipid Science and Technology, 2010AbstractThe oxidative stability of fish oil‐enriched mayonnaise‐based salads and the influence of different vegetables in shrimp and tuna salads were evaluated. Moreover, the lipid oxidation in the presence of 1% oregano, rosemary, or thyme in fish oil‐enriched tuna salad was assessed.
Ann‐Dorit Moltke Sørensen +2 more
openaire +1 more source
Effect of taurine on toxicity of oxidized fish oil in rats
Food and Chemical Toxicology, 2000An 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 ...
D F, Hwang, J L, Hour, H M, Cheng
openaire +2 more sources
Oxidative Stability and Consumer Acceptance of Fish Oil Fortified Nutrition Bars
Journal of Food Science, 2012Abstract: Oat and soy‐based nutrition bars were fortified with 4 levels of fish oil (0, 6, 12, or 18 g per approximately 600 g batch), representing 0%, 20%, 40%, or 60% replacement of canola oil. The commercially available purified fish oil was not emulsified nor encapsulated, and contained tocopherols.
Brianna H, Hughes +5 more
openaire +2 more sources
Oxidation in fish-oil-enriched mayonnaise
European Food Research and Technology, 2000C. Jacobsen +5 more
openaire +1 more source
Oxidation in fish-oil-enriched mayonnaise
European Food Research and Technology, 1999C. Jacobsen +6 more
openaire +1 more source
Antioxidant potential of Citrus aurantium essential oil in mitigating fish oil oxidation
This study evaluated the antioxidant potential of Citrus aurantium flowers essential oil (neroli oil), in protecting fish oil, a lipid source highly susceptible to oxidation. Fish oil samples were supplemented with neroli oil (NEO) at concentrations ranging from 10 to 1500 ppm and subjected to rapid oxidation conditions (50°C for 48 hours with 70 ...KESBİÇ, Osman Sabri +2 more
openaire +1 more source