Kinetics of lipid oxidation and degradation of flaxseed oil containing crawfish (Procambarus clarkii) astaxanthin

JAOCS, Journal of the American Oil Chemists' Society

Volumn 88, Issue 5, 2011, Pages 595-601

  Pu, Jianing ^a   Sathivel, Subramaniam ^a  

^a LOUISIANA STATE UNIVERSITY   (United States)

Author keywords

Astaxanthin degradation; Crawfish; Flaxseed oil; Lipid oxidation rate

Indexed keywords

ASTAXANTHIN; ASTAXANTHIN DEGRADATION; CRAWFISH; FATTY ACID METHYL ESTER; FIRST ORDER REACTIONS; FLAXSEED OIL; FREE FATTY ACID; HEATING TIME; LIPID OXIDATION; LIPID OXIDATION RATE; OXIDATION RATES; PEROXIDE VALUE;

BYPRODUCTS; DEGRADATION; FATTY ACIDS; FLAX; HEATING; OILS AND FATS; OILSEEDS; REACTION KINETICS;

OXIDATION;

PROCAMBARUS CLARKII;

EID: 79958836097     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-010-1713-8     Document Type: Article

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