Oxidative stabilization of ultra-high omega-3 concentrates as ethyl esters or triacylglycerols

Food Research International

Volumn 45, Issue 1, 2012, Pages 336-341

  Martín, Diana ^a   Terrón, Alberto ^a   Fornari, Tiziana ^a   Reglero, Guillermo ^a   Torres, Carlos F ^a  

^a INSTITUTE OF FOOD SCIENCE RESEARCH CIAL   (Spain)

Author keywords

Antioxidants; Omega 3; Rosemary; Supercritical fluid extraction; Tocopherol

Indexed keywords

ANTIOXIDANT EFFECT; ANTIOXIDANT PROTECTION; ANTIOXIDANTS; COMPARATIVE STUDIES; ETHYL ESTERS; FISH OIL; MONITORIZATION; OMEGA-3; OXIDATIVE STABILITY; OXIDATIVE STABILIZATION; P-ANISIDINE; POOR STABILITY; RANCIMAT; ROSEMARY; STORAGE CONDITION; STORAGE TIME; SUPER-CRITICAL; TOCOPHEROL; TRIACYLGLYCEROLS; ULTRA-HIGH;

BINARY MIXTURES; EFFLUENT TREATMENT; ESTERIFICATION; ESTERS; GLYCEROL; OXIDATION RESISTANCE; SUPERCRITICAL FLUID EXTRACTION; SUPERCRITICAL FLUIDS;

STABILIZATION;

ROSMARINUS OFFICINALIS;

EID: 84855547394     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2011.09.022     Document Type: Article

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