A comparison of selected methods for determining eicosapentaenoic acid and docosahexaenoic acid in cereal-based foods

Food Chemistry

Volumn 125, Issue 4, 2011, Pages 1320-1327

  Zhu, Xiangqian ^a   Svendsen, Carina ^a   Jaepelt, Kristina B ^a   Moughan, Paul J ^a   Rutherfurd, Shane M ^a  

^a MASSEY UNIVERSITY   (New Zealand)

Author keywords

Analysis; Docosahexaenoic acid; Eicosapentaenoic acid; Fatty acid; Food; Omega 3

Indexed keywords

ANALYSIS; DOCOSAHEXAENOIC ACID; EICOSAPENTAENOIC ACID; FOOD; OMEGA-3;

MEATS; TRANSESTERIFICATION;

UNSATURATED FATTY ACIDS;

DOCOSAHEXAENOIC ACID; FATTY ACID; FISH OIL; ICOSAPENTAENOIC ACID;

ARTICLE; BREAD; CATALYSIS; CEREAL; EMULSION; EXTRACTION; FOOD ANALYSIS; SAPONIFICATION; TRANSESTERIFICATION;

EID: 78649325729     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.09.105     Document Type: Article

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