Effects of refining and removal of persistent organic pollutants by short-path distillation on nutritional quality and oxidative stability of fish oil

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 23, 2010, Pages 12250-12259

  Oterhals, Åge ^a   Berntssen, Marc H G ^b  

^a NOFIMA   (Norway)

^b INSTITUTE OF MARINE RESEARCH   (Norway)

Author keywords

cholesterol; dioxin; Molecular distillation; PCB; unsaponifiables; vitamins

Indexed keywords

CO-EVAPORATIONS; CONCENTRATION RATIO; DIOXIN; EVAPORATOR TEMPERATURE; FEED-RATES; FISH OIL; HIGH TEMPERATURE; INDUSTRIAL PROCESSS; MOLECULAR DISTILLATION; NUTRITIONAL QUALITIES; OPERATION CONDITIONS; OPTIMAL PROCESS; OXIDATION LEVEL; OXIDATIVE STABILITY; PCB; PERSISTENT ORGANIC POLLUTANTS; PROCESS CONDITION; SHORT PATH DISTILLATION; SIDE REACTIONS; UNSAPONIFIABLES; WORKING FLUID;

CHOLESTEROL; DECONTAMINATION; DISTILLATION; FATTY ACIDS; FISH; HEALTH RISKS; HEATING; METAL DRAWING; NUTRITION; OPTIMIZATION; OXIDATION; OXIDATION RESISTANCE; PETROLEUM REFINING; POLYCHLORINATED BIPHENYLS; POLYUNSATURATED FATTY ACIDS; VITAMINS;

ORGANIC POLLUTANTS;

FISH OIL; ORGANIC COMPOUND; UNSATURATED FATTY ACID; VITAMIN;

ANALYSIS; ANIMAL; CHEMISTRY; DISTILLATION; EVALUATION STUDY; FISH; FOOD CONTAMINATION; HEAT; ISOLATION AND PURIFICATION; NUTRITIONAL VALUE; OXIDATION REDUCTION REACTION; PROCEDURES;

ANIMALS; DISTILLATION; FATTY ACIDS, UNSATURATED; FISH OILS; FISHES; FOOD CONTAMINATION; HOT TEMPERATURE; NUTRITIVE VALUE; ORGANIC CHEMICALS; OXIDATION-REDUCTION; VITAMINS;

EID: 78649641690     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf102660v     Document Type: Article

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