Use of natural antioxidants to stabilize fish oil systems

被引：0
|
作者：
机构：
来源：
| 1600年 / Haworth Press Inc., Binghamton, United States卷 / 14期
关键词：
This work has been funded by the European fifth framework programme– EUQLK1-CT-2000-01017 ‘Utilisation and stabilisation of by-products from cod species.’ Journal of Aquatic Food Product Technology; Vol. 14(3) 2005 Available online at http://www.haworthpress.com/web/JAFPT  2005 by The Haworth Press; Inc. All rights reserved. doi:10.1300/J030v14n03_06;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
63
引用
收藏
相关论文
共 50 条
  • [41] Flaxseed oil stabilization using natural and synthetic antioxidants
    Shadyro, Oleg I.
    Sosnovskaya, Anna A.
    Edimecheva, Irina P.
    EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, 2017, 119 (10)
  • [42] USE OF ASHLESS PHENOLIC ANTIOXIDANTS IN MOTOR OIL
    RETZLOFF, JB
    PLONSKER, L
    BARTLESO.JD
    ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 1973, (AUG26): : 34 - 34
  • [43] Oxidative stress and use of antioxidants in fish semen cryopreservation
    Sandoval-Vargas, Leydy
    Silva Jimenez, Mauricio
    Risopatron Gonzalez, Jennie
    Villalobos, Elias Figueroa
    Cabrita, Elsa
    Valdebenito Isler, Ivan
    REVIEWS IN AQUACULTURE, 2021, 13 (01) : 365 - 387
  • [44] Tilapia head gelatins to stabilize fish oil emulsions and the effect of extraction methods
    Li, Li
    Kan, Guangyi
    Peng, Jiawei
    Gong, Huan
    Zi, Ye
    Shi, Cuiping
    Wang, Xichang
    Zhong, Jian
    INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, 2024, 269
  • [45] Use of liposomes to assess activity of natural antioxidants
    Gordon, MH
    Roberts, WG
    Walker, AF
    BIOLOGICALLY-ACTIVE PHYTOCHEMICALS IN FOOD, 2001, (269): : 319 - 321
  • [46] Comparison of tea and sesame seed oils as two natural antioxidants in a fish oil model system by radical scavenging activity
    Fazel, M.
    Sahari, M. A.
    Barzegar, M.
    INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION, 2009, 60 (07) : 567 - 576
  • [47] Lipid oxidation of fish liver oil as affected by light, antioxidants and temperature
    Sang, WG
    Jin, ZT
    JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2004, 28 (01) : 1 - 10
  • [48] VEGETABLE OIL CONCENTRATES AS ANTIOXIDANTS FOR VITAMIN-A IN FISH LIVER OILS
    BUXTON, LO
    INDUSTRIAL AND ENGINEERING CHEMISTRY, 1947, 39 (09): : 1171 - 1174
  • [49] INFLUENCE OF OLIVE AND FISH-OIL ON PARAMETERS OF LIPIDS AND ANTIOXIDANTS IN HYPERLIPOPROTEINEMIA
    REUTER, W
    VORBERG, B
    KRUMPOLT, K
    SAUER, I
    ZEITSCHRIFT FUR ERNAHRUNGSWISSENSCHAFT, 1995, 34 (02): : 151 - 159
  • [50] Effect of natural antioxidants on the lipid oxidation of microencapsulated seed oil
    Ahn, Jang-Hyuk
    Kim, Young-Pil
    Kim, Hak-Sung
    FOOD CONTROL, 2012, 23 (02) : 528 - 534
12345