메뉴 건너뛰기




Volumn , Issue , 2007, Pages 165-195

Applications in food products

Author keywords

[No Author keywords available]

Indexed keywords

FOOD PRODUCTS;

EID: 84860543725     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1533/9780857097897.165     Document Type: Chapter
Times cited : (5)

References (89)
  • 2
    • 84974489038 scopus 로고
    • Influence of milk proteins on lipid oxidation in aqueous emulsion. I. Casein, whey protein and α-lactalbumin
    • Allen J.C., Wrieden W.L. Influence of milk proteins on lipid oxidation in aqueous emulsion. I. Casein, whey protein and α-lactalbumin. J. Dairy Res. 1982, 49:239-248.
    • (1982) J. Dairy Res. , vol.49 , pp. 239-248
    • Allen, J.C.1    Wrieden, W.L.2
  • 3
    • 0037137299 scopus 로고    scopus 로고
    • AHA scientific statement: fish consumption, fish oil, omega-3 fatty acids and cardiovascular disease
    • American Heart Association
    • American Heart Association AHA scientific statement: fish consumption, fish oil, omega-3 fatty acids and cardiovascular disease. Circulation 2002, 106:2747-2757.
    • (2002) Circulation , vol.106 , pp. 2747-2757
  • 4
    • 84904144795 scopus 로고    scopus 로고
    • Correlation of oil volatiles with flavour scores of edible oils
    • American Oil Chemists' Society
    • American Oil Chemists' Society Correlation of oil volatiles with flavour scores of edible oils. AOCS Recommended Practice Cg 1-83 (reapproved) 1997.
    • (1997) AOCS Recommended Practice Cg 1-83 (reapproved)
  • 5
    • 33645765151 scopus 로고    scopus 로고
    • Australian Government and New Zealand Ministry of Health National Health and Medical Research Council, Canberra, ACT, Australia
    • Australian Government and New Zealand Ministry of Health Nutrient Reference Values for Australia and New Zealand Including Recommended Dietary Intakes 2006, National Health and Medical Research Council, Canberra, ACT, Australia. http://www.moh.govt.nz/moh.nsf/pagesmh/4678/$File/nrv-including-rec-dietary-intakes.pdf.
    • (2006) Nutrient Reference Values for Australia and New Zealand Including Recommended Dietary Intakes
  • 6
    • 0037281336 scopus 로고    scopus 로고
    • The efficiency of TBHQ, β-carotene, citric acid, and tinuvin 234 on the sensory stability of soybean oil packaged in PET bottles
    • Azeredo H.M.C., Faria J.A.F., Silva M.A.A.P. The efficiency of TBHQ, β-carotene, citric acid, and tinuvin 234 on the sensory stability of soybean oil packaged in PET bottles. J. Food Sci. 2003, 68:302-306.
    • (2003) J. Food Sci. , vol.68 , pp. 302-306
    • Azeredo, H.M.C.1    Faria, J.A.F.2    Silva, M.A.A.P.3
  • 7
    • 0037377806 scopus 로고    scopus 로고
    • N-3 fatty acids plus oleic acid and vitamin supplemented milk consumption reduces total and LDL cholesterol, homocysteine and levels of endothelial adhesion molecules in healthy humans
    • Baró L., Fonollá J., Peña J.L., Martínez-Férez A., Lucena A., Jiménez J., Boza J.J., López-Huertas E. n-3 fatty acids plus oleic acid and vitamin supplemented milk consumption reduces total and LDL cholesterol, homocysteine and levels of endothelial adhesion molecules in healthy humans. Clin. Nutr. 2003, 22:175-182.
    • (2003) Clin. Nutr. , vol.22 , pp. 175-182
    • Baró, L.1    Fonollá, J.2    Peña, J.L.3    Martínez-Férez, A.4    Lucena, A.5    Jiménez, J.6    Boza, J.J.7    López-Huertas, E.8
  • 8
    • 84904144165 scopus 로고    scopus 로고
    • Omega-3 LC PUFAs. A new solution for pasteurized milk enrichment
    • May
    • Borghi S. Omega-3 LC PUFAs. A new solution for pasteurized milk enrichment. Wellness Foods Europe 2005, 24-26. May.
    • (2005) Wellness Foods Europe , pp. 24-26
    • Borghi, S.1
  • 9
    • 33846436192 scopus 로고    scopus 로고
    • Removal of organic environmental pollutants from fish oil by short path distillation
    • Breivik H., Thorstad O. Removal of organic environmental pollutants from fish oil by short path distillation. Lipid Technol. 2005, 17:55-58.
    • (2005) Lipid Technol. , vol.17 , pp. 55-58
    • Breivik, H.1    Thorstad, O.2
  • 11
    • 21244479372 scopus 로고    scopus 로고
    • α-Linolenic acid metabolism in adult humans: the effects of gender and age on conversion to longer-chain polyunsaturated fatty acids
    • Burdge G.C., Calder P.C. α-Linolenic acid metabolism in adult humans: the effects of gender and age on conversion to longer-chain polyunsaturated fatty acids. Eur. J. Lipid Sci. Technol. 2005, 107:426-439.
    • (2005) Eur. J. Lipid Sci. Technol. , vol.107 , pp. 426-439
    • Burdge, G.C.1    Calder, P.C.2
  • 12
    • 0036774711 scopus 로고    scopus 로고
    • Eicosapentaenoic and docosapentaenoic acids are the principal products of alpha-linolenic acid metabolism in young men
    • Burdge G.C., Jones A.E., Wootton S.A. Eicosapentaenoic and docosapentaenoic acids are the principal products of alpha-linolenic acid metabolism in young men. Br. J. Nutr. 2002, 88:355-363.
    • (2002) Br. J. Nutr. , vol.88 , pp. 355-363
    • Burdge, G.C.1    Jones, A.E.2    Wootton, S.A.3
  • 14
    • 0000888229 scopus 로고
    • A new deficiency disease produced by the rigid exclusion of fat from the diet
    • Burr G.O., Burr M.M. A new deficiency disease produced by the rigid exclusion of fat from the diet. J. Biol. Chem. 1929, 82:345-367.
    • (1929) J. Biol. Chem. , vol.82 , pp. 345-367
    • Burr, G.O.1    Burr, M.M.2
  • 15
    • 0001553916 scopus 로고
    • On the nature and role of the fatty acids essential in nutrition
    • Burr G.O., Burr M.M. On the nature and role of the fatty acids essential in nutrition. J. Biol. Chem. 1930, 86:587-621.
    • (1930) J. Biol. Chem. , vol.86 , pp. 587-621
    • Burr, G.O.1    Burr, M.M.2
  • 16
    • 0003851317 scopus 로고
    • Report on Health and Social Subjects No 41
    • Committee on Medical Aspects of Food Policy Department of Health, HMSO, London, UK
    • Committee on Medical Aspects of Food Policy Report on Health and Social Subjects No 41. Dietary Reference Values for Food Energy and Nutrients for the UK 1991, Department of Health, HMSO, London, UK.
    • (1991) Dietary Reference Values for Food Energy and Nutrients for the UK
  • 18
    • 84892803324 scopus 로고    scopus 로고
    • CRN Omega-3 Working Group Council for Responsible Nutrition, Washington, DC, USA
    • CRN Omega-3 Working Group Voluntary Monograph on Long-chain Omega-3 EPA and DHA 2006, Council for Responsible Nutrition, Washington, DC, USA. http://www.crnusa.org/pdfs/O3FINALMONOGRAPHdoc.pdf.
    • (2006) Voluntary Monograph on Long-chain Omega-3 EPA and DHA
  • 19
    • 1942470488 scopus 로고    scopus 로고
    • Cyclodextrins and their uses: a review
    • Del Valle E.M.M. Cyclodextrins and their uses: a review. Process. Biochem. 2004, 39:1033-1046.
    • (2004) Process. Biochem. , vol.39 , pp. 1033-1046
    • Del Valle, E.M.M.1
  • 20
    • 0016809013 scopus 로고
    • Fatty acid composition of the plasma lipids in Greenland Eskimos
    • Dyerberg J., Bang H.O., Hjørne N. Fatty acid composition of the plasma lipids in Greenland Eskimos. Am. J. Nutr. 1975, 28:958-966.
    • (1975) Am. J. Nutr. , vol.28 , pp. 958-966
    • Dyerberg, J.1    Bang, H.O.2    Hjørne, N.3
  • 22
    • 0028068555 scopus 로고
    • Dietary linoleic acid influences desaturation and acylation of deuterium-labeled linoleic and linolenic acids in young adult males
    • Emken E.A., Adlof R.O., Gulley R.M. Dietary linoleic acid influences desaturation and acylation of deuterium-labeled linoleic and linolenic acids in young adult males. Biochim. Biophys. Acta 1994, 1213:277-288.
    • (1994) Biochim. Biophys. Acta , vol.1213 , pp. 277-288
    • Emken, E.A.1    Adlof, R.O.2    Gulley, R.M.3
  • 25
    • 84904142098 scopus 로고    scopus 로고
    • FDA US Food and Drug Administration, Rockville, MD, USA
    • FDA Qualified Health Claims for Omega-3 Fatty Acids 2004, US Food and Drug Administration, Rockville, MD, USA. http://www.fda.gov/bbs/topics/news/2004/NEW01115.html.
    • (2004) Qualified Health Claims for Omega-3 Fatty Acids
  • 26
    • 0037145879 scopus 로고    scopus 로고
    • Metal-catalyzed oxidation of a structured lipid model emulsion
    • Fomuso L.B., Corredig M., Akoh C.C. Metal-catalyzed oxidation of a structured lipid model emulsion. J. Agric. Food Chem. 2002, 50:7114-7119.
    • (2002) J. Agric. Food Chem. , vol.50 , pp. 7114-7119
    • Fomuso, L.B.1    Corredig, M.2    Akoh, C.C.3
  • 28
    • 0001831728 scopus 로고
    • Chemistry of autoxidation: Mechanism, products and flavor significance
    • American Oil Chemists' Society, Champaign, IL, USA, D.B. Min, T.H. Smouse (Eds.)
    • Frankel E.N. Chemistry of autoxidation: Mechanism, products and flavor significance. Flavor Chemistry of Fats and Oils 1985, 1-34. American Oil Chemists' Society, Champaign, IL, USA. D.B. Min, T.H. Smouse (Eds.).
    • (1985) Flavor Chemistry of Fats and Oils , pp. 1-34
    • Frankel, E.N.1
  • 29
    • 79952538928 scopus 로고    scopus 로고
    • The Oily Press, Bridgwater, UK
    • Frankel E.N. Lipid Oxidation 2005, The Oily Press, Bridgwater, UK.
    • (2005) Lipid Oxidation
    • Frankel, E.N.1
  • 30
    • 0000132139 scopus 로고
    • Interfacial phenomena in the evaluation of antioxidants: Bulk oils versus emulsions
    • Frankel E.N., Huang S.W., Kanner J., German J.B. Interfacial phenomena in the evaluation of antioxidants: Bulk oils versus emulsions. J. Agric. Food Chem. 1994, 42:1054-1059.
    • (1994) J. Agric. Food Chem. , vol.42 , pp. 1054-1059
    • Frankel, E.N.1    Huang, S.W.2    Kanner, J.3    German, J.B.4
  • 31
    • 0037181320 scopus 로고    scopus 로고
    • Oxidative stability of fish and algae oils containing long-chain polyunsaturated fatty acids in bulk and in oil-in-water emulsions
    • Frankel E.N., Satue-Gracia T., Meyer A.S., German J.B. Oxidative stability of fish and algae oils containing long-chain polyunsaturated fatty acids in bulk and in oil-in-water emulsions. J. Agric. Food Chem. 2002, 50:2094-2099.
    • (2002) J. Agric. Food Chem. , vol.50 , pp. 2094-2099
    • Frankel, E.N.1    Satue-Gracia, T.2    Meyer, A.S.3    German, J.B.4
  • 32
    • 0345109256 scopus 로고    scopus 로고
    • Dietary supplementation with n-3 polyunsaturated fatty acids and vitamin E after myocardial infarction: results of the GISSI-Prevenzione trial
    • GISSI-Prevenzione Investigators (Gruppo Italiano per lo Studio della Sopravivenza nell'Infarto Miocardico)
    • GISSI-Prevenzione Investigators (Gruppo Italiano per lo Studio della Sopravivenza nell'Infarto Miocardico) Dietary supplementation with n-3 polyunsaturated fatty acids and vitamin E after myocardial infarction: results of the GISSI-Prevenzione trial. Lancet 1999, 354:447-455.
    • (1999) Lancet , vol.354 , pp. 447-455
  • 34
    • 23844549859 scopus 로고    scopus 로고
    • Compartmental modeling to quantify alpha-linolenic acid conversion after longer term intake of multiple tracer boluses
    • Goyens P.L., Spilker M.E., Zock P.L., Katan M.B., Mensink R.P. Compartmental modeling to quantify alpha-linolenic acid conversion after longer term intake of multiple tracer boluses. J. Lipid Res. 2005, 46:1474-1483.
    • (2005) J. Lipid Res. , vol.46 , pp. 1474-1483
    • Goyens, P.L.1    Spilker, M.E.2    Zock, P.L.3    Katan, M.B.4    Mensink, R.P.5
  • 35
    • 70449246507 scopus 로고
    • Essential fatty acids in infant nutrition. III. Clinical manifestation of linoleic acid deficiency
    • Hansen A.E., Haggard M.E., Boelsche A.N., Adam D.J.D., Wiese H.F. Essential fatty acids in infant nutrition. III. Clinical manifestation of linoleic acid deficiency. J. Nutr. 1958, 66:565-576.
    • (1958) J. Nutr. , vol.66 , pp. 565-576
    • Hansen, A.E.1    Haggard, M.E.2    Boelsche, A.N.3    Adam, D.J.D.4    Wiese, H.F.5
  • 37
    • 0041414283 scopus 로고    scopus 로고
    • Microencapsulation and oxidative stability of spray-dried fish oil emulsions
    • Hogan S.A., O'Riordan E.D., O'Sullivan M. Microencapsulation and oxidative stability of spray-dried fish oil emulsions. J. Microencapsulation 2003, 20:675-688.
    • (2003) J. Microencapsulation , vol.20 , pp. 675-688
    • Hogan, S.A.1    O'Riordan, E.D.2    O'Sullivan, M.3
  • 38
    • 0020054169 scopus 로고
    • A case of human linolenic acid deficiency involving neurological abnormalities
    • Holman R.T., Johnson S.B., Hatch T.F. A case of human linolenic acid deficiency involving neurological abnormalities. Am. J. Clin. Nutr. 1982, 35:617-623.
    • (1982) Am. J. Clin. Nutr. , vol.35 , pp. 617-623
    • Holman, R.T.1    Johnson, S.B.2    Hatch, T.F.3
  • 39
    • 0024833331 scopus 로고
    • Oxidation of polyunsaturated fatty acids: mechanisms, products, and inhibition with emphasis on fish
    • Hsieh R.J., Kinsella J.E. Oxidation of polyunsaturated fatty acids: mechanisms, products, and inhibition with emphasis on fish. Adv. Food Nutr. Res. 1989, 33:233-341.
    • (1989) Adv. Food Nutr. Res. , vol.33 , pp. 233-341
    • Hsieh, R.J.1    Kinsella, J.E.2
  • 40
    • 0000608685 scopus 로고
    • Antioxidant activity of alpha-tocopherols and gamma-tocopherols in bulk oils and in oil-in-water emulsions
    • Huang S.W., Frankel E.N., German J.B. Antioxidant activity of alpha-tocopherols and gamma-tocopherols in bulk oils and in oil-in-water emulsions. J. Agric. Food Chem. 1994, 42:2108-2114.
    • (1994) J. Agric. Food Chem. , vol.42 , pp. 2108-2114
    • Huang, S.W.1    Frankel, E.N.2    German, J.B.3
  • 42
    • 26844509959 scopus 로고    scopus 로고
    • ISSFAL Board Statement International Society for the Study of Fatty Acids and Lipids
    • ISSFAL Board Statement Recommendations for Intake of Polyunsaturated Fatty Acids in Healthy Adults 2004, International Society for the Study of Fatty Acids and Lipids. http://www.issfal.org.uk/lipid-matters/issfal-policy-statements/issfal-policy-statement-3.html.
    • (2004) Recommendations for Intake of Polyunsaturated Fatty Acids in Healthy Adults
  • 43
    • 0001509443 scopus 로고    scopus 로고
    • Sensory impact of lipid oxidation in complex food systems
    • Jacobsen C. Sensory impact of lipid oxidation in complex food systems. Fett/Lipid 1999, 12:484-491.
    • (1999) Fett/Lipid , vol.12 , pp. 484-491
    • Jacobsen, C.1
  • 44
    • 0033376575 scopus 로고    scopus 로고
    • Effect of ascorbic acid on iron release from the emulsifier interface and on the oxidative flavour deterioration in fish oil enriched mayonnaise
    • Jacobsen C., Adler-Nissen J., Meyer A.S. Effect of ascorbic acid on iron release from the emulsifier interface and on the oxidative flavour deterioration in fish oil enriched mayonnaise. J. Agric. Food Chem. 1999, 47:4917-4926.
    • (1999) J. Agric. Food Chem. , vol.47 , pp. 4917-4926
    • Jacobsen, C.1    Adler-Nissen, J.2    Meyer, A.S.3
  • 45
    • 0000633741 scopus 로고    scopus 로고
    • Oxidation in fish-oil-enriched mayonnaise: 2. Assessment of the efficacy of different tocopherol antioxidant systems by discriminant partial least squares regression analysis
    • Jacobsen C., Adler-Nissen J., Meyer A.S., Hartvigsen K., Hølmer G., Lund P. Oxidation in fish-oil-enriched mayonnaise: 2. Assessment of the efficacy of different tocopherol antioxidant systems by discriminant partial least squares regression analysis. Eur. Food Res. Technol. 2000, 210:242-257.
    • (2000) Eur. Food Res. Technol. , vol.210 , pp. 242-257
    • Jacobsen, C.1    Adler-Nissen, J.2    Meyer, A.S.3    Hartvigsen, K.4    Hølmer, G.5    Lund, P.6
  • 46
    • 0035118003 scopus 로고    scopus 로고
    • Lipid oxidation in fish oil enriched mayonnaise: calcium disodium ethylenediaminetetraacetate, but not gallic acid, strongly inhibited oxidative deterioration
    • Jacobsen C., Hartvigsen K., Thomsen M.K., Hansen L.F., Lund P., Skibsted L.H., Holmer G., Adler-Nissen J., Meyer A.S. Lipid oxidation in fish oil enriched mayonnaise: calcium disodium ethylenediaminetetraacetate, but not gallic acid, strongly inhibited oxidative deterioration. J. Agric. Food Chem. 2001, 49:1009-1019.
    • (2001) J. Agric. Food Chem. , vol.49 , pp. 1009-1019
    • Jacobsen, C.1    Hartvigsen, K.2    Thomsen, M.K.3    Hansen, L.F.4    Lund, P.5    Skibsted, L.H.6    Holmer, G.7    Adler-Nissen, J.8    Meyer, A.S.9
  • 47
    • 0001395768 scopus 로고    scopus 로고
    • Dietary modifications of animal fats: status and future perspectives
    • Jacobsen K. Dietary modifications of animal fats: status and future perspectives. Fett/Lipid 1999, 101:475-483.
    • (1999) Fett/Lipid , vol.101 , pp. 475-483
    • Jacobsen, K.1
  • 48
    • 0025296642 scopus 로고
    • N-3 fatty acids of marine origin lower systolic blood pressure and triglycerides but raise LDL cholesterol compared with n-3 and n-6 fatty acids from plants
    • Kestin M., Clifton P., Belling G.B., Nestel P.J. n-3 fatty acids of marine origin lower systolic blood pressure and triglycerides but raise LDL cholesterol compared with n-3 and n-6 fatty acids from plants. Am. J. Clin. Nutr. 1990, 51:1028-1034.
    • (1990) Am. J. Clin. Nutr. , vol.51 , pp. 1028-1034
    • Kestin, M.1    Clifton, P.2    Belling, G.B.3    Nestel, P.J.4
  • 49
    • 85010253105 scopus 로고
    • Relation of natural copper in milk to incidence of spontaneous oxidized flavor
    • King R.L., Dunkley W.L. Relation of natural copper in milk to incidence of spontaneous oxidized flavor. J. Dairy Sci. 1959, 42:420-427.
    • (1959) J. Dairy Sci. , vol.42 , pp. 420-427
    • King, R.L.1    Dunkley, W.L.2
  • 50
    • 32244446711 scopus 로고    scopus 로고
    • Enrichment of food products with polyunsaturated fatty acids by fish oil addition
    • Kolanowski W., Laufenberg G. Enrichment of food products with polyunsaturated fatty acids by fish oil addition. Eur. Food Res. Technol. 2006, 22:472-477.
    • (2006) Eur. Food Res. Technol. , vol.22 , pp. 472-477
    • Kolanowski, W.1    Laufenberg, G.2
  • 51
    • 4644287959 scopus 로고    scopus 로고
    • Fish oil stabilisation by microencapsulation with modified cellulose
    • Kolanowski W., Laufenberg G., Kunz B. Fish oil stabilisation by microencapsulation with modified cellulose. Int. J. Food Sci. Nutr. 2004, 55:333-343.
    • (2004) Int. J. Food Sci. Nutr. , vol.55 , pp. 333-343
    • Kolanowski, W.1    Laufenberg, G.2    Kunz, B.3
  • 52
    • 0034739524 scopus 로고    scopus 로고
    • AHA Scientific Statement. AHA Dietary Guidelines. Revision 2000: A statement for healthcare professionals from the Nutrition Committee of the American Heart Association
    • Krauss R.M., et al. AHA Scientific Statement. AHA Dietary Guidelines. Revision 2000: A statement for healthcare professionals from the Nutrition Committee of the American Heart Association. Circulation 2002, 102:2284-2299.
    • (2002) Circulation , vol.102 , pp. 2284-2299
    • Krauss, R.M.1
  • 53
    • 0037137299 scopus 로고    scopus 로고
    • Fish consumption, fish oil, omega-3 fatty acids, and cardiovascular disease
    • Kris-Etherton P.M., Harris W.S., Appel L.A. Fish consumption, fish oil, omega-3 fatty acids, and cardiovascular disease. Circulation 2002, 106:2747-2757.
    • (2002) Circulation , vol.106 , pp. 2747-2757
    • Kris-Etherton, P.M.1    Harris, W.S.2    Appel, L.A.3
  • 54
    • 0141683750 scopus 로고    scopus 로고
    • Oxidative flavour deterioration of fish oil enriched milk: Effects of oil type and ethylenediaminetetraacetate (EDTA)
    • Let M.B., Jacobsen C., Frankel E.N., Meyer A.S. Oxidative flavour deterioration of fish oil enriched milk: Effects of oil type and ethylenediaminetetraacetate (EDTA). Eur. J. Lipid Sci. Technol. 2003, 105:518-528.
    • (2003) Eur. J. Lipid Sci. Technol. , vol.105 , pp. 518-528
    • Let, M.B.1    Jacobsen, C.2    Frankel, E.N.3    Meyer, A.S.4
  • 55
    • 0035672443 scopus 로고    scopus 로고
    • Effect of bread containing stable fish oil on plasma phospholipid fatty acids, triglycerides, HDL-cholesterol, and malondialdehyde in subjects with hyperlipidemia
    • Liu M., Wallin R., Saldeen T. Effect of bread containing stable fish oil on plasma phospholipid fatty acids, triglycerides, HDL-cholesterol, and malondialdehyde in subjects with hyperlipidemia. Nutr. Res. 2001, 21:1403-1410.
    • (2001) Nutr. Res. , vol.21 , pp. 1403-1410
    • Liu, M.1    Wallin, R.2    Saldeen, T.3
  • 56
    • 27444445252 scopus 로고    scopus 로고
    • Monitoring the oxidation of docosahexaenoic acid in lipids
    • Lyberg A.M., Fasoli E., Adlercreutz P. Monitoring the oxidation of docosahexaenoic acid in lipids. Lipids 2005, 40:969-979.
    • (2005) Lipids , vol.40 , pp. 969-979
    • Lyberg, A.M.1    Fasoli, E.2    Adlercreutz, P.3
  • 58
    • 0037392840 scopus 로고    scopus 로고
    • Bioavailability of eicosapentaenoic and docosahexaenoic n-3 polyunsaturated fatty acids in salmon patties compared with capsules
    • Maki K.C., Davidson M.H., Dicklin M.R., Ingram K.A., Cyrowski M., Umporowicz D.M., Bell M., Elliott J.G. Bioavailability of eicosapentaenoic and docosahexaenoic n-3 polyunsaturated fatty acids in salmon patties compared with capsules. J. Food Sci. 2003, 68:761-764.
    • (2003) J. Food Sci. , vol.68 , pp. 761-764
    • Maki, K.C.1    Davidson, M.H.2    Dicklin, M.R.3    Ingram, K.A.4    Cyrowski, M.5    Umporowicz, D.M.6    Bell, M.7    Elliott, J.G.8
  • 59
    • 0034492226 scopus 로고    scopus 로고
    • Lipid oxidation in oil-in-water emulsions: impact of molecular environment on chemical reactions in heterogeneous food systems
    • McClements D.J., Decker E.A. Lipid oxidation in oil-in-water emulsions: impact of molecular environment on chemical reactions in heterogeneous food systems. J. Food Sci. 2000, 65:1270-1282. 2000.
    • (2000) J. Food Sci. , vol.65 , pp. 1270-1282
    • McClements, D.J.1    Decker, E.A.2
  • 60
    • 0347513287 scopus 로고    scopus 로고
    • A practical approach to increasing intakes of n-3 polyunsaturated fatty acids: use of novel foods enriched with n-3 fats
    • Metcalf R.G., James M.J., Mantzioris E., Cleland L.G. A practical approach to increasing intakes of n-3 polyunsaturated fatty acids: use of novel foods enriched with n-3 fats. Eur. J. Clin. Nutr. 2003, 57:1605-1612.
    • (2003) Eur. J. Clin. Nutr. , vol.57 , pp. 1605-1612
    • Metcalf, R.G.1    James, M.J.2    Mantzioris, E.3    Cleland, L.G.4
  • 61
    • 0002982981 scopus 로고
    • Radikalische Additionen an ungesättigten Fettstoffen
    • Metzger J.O., Riedner U. Radikalische Additionen an ungesättigten Fettstoffen. Fat Sci. Technol. 1989, 91:18-23.
    • (1989) Fat Sci. Technol. , vol.91 , pp. 18-23
    • Metzger, J.O.1    Riedner, U.2
  • 62
    • 33750141751 scopus 로고    scopus 로고
    • Fish intake, contaminants, and human health: evaluating the risks and the benefits
    • Mozaffarian D., Rimm E.B. Fish intake, contaminants, and human health: evaluating the risks and the benefits. J. Am. Med. Assoc. 2006, 296:1885-1899.
    • (2006) J. Am. Med. Assoc. , vol.296 , pp. 1885-1899
    • Mozaffarian, D.1    Rimm, E.B.2
  • 63
    • 0028693259 scopus 로고
    • Physiological requirements of vitamin E as a function of the amount and type of polyunsaturated fatty acids
    • Muggli R. Physiological requirements of vitamin E as a function of the amount and type of polyunsaturated fatty acids. World Rev. Nutr. Diet. 1994, 75:166-168.
    • (1994) World Rev. Nutr. Diet. , vol.75 , pp. 166-168
    • Muggli, R.1
  • 64
    • 84904147739 scopus 로고
    • Effects of n-3 fatty acids on lipid metabolism
    • Nestel P.J. Effects of n-3 fatty acids on lipid metabolism. Annu. Rev. Nutr. 1990, 5:12-14.
    • (1990) Annu. Rev. Nutr. , vol.5 , pp. 12-14
    • Nestel, P.J.1
  • 65
    • 0034884757 scopus 로고    scopus 로고
    • Physiological compartmental analysis of α-linolenic acid metabolism in adult humans
    • Pawlosky R.J., Hibbeln J.R., Novotny J.A., Salem N. Physiological compartmental analysis of α-linolenic acid metabolism in adult humans. J. Lipid Res. 2001, 42:1257-1265.
    • (2001) J. Lipid Res. , vol.42 , pp. 1257-1265
    • Pawlosky, R.J.1    Hibbeln, J.R.2    Novotny, J.A.3    Salem, N.4
  • 66
    • 0038447923 scopus 로고    scopus 로고
    • Habitual dietary intake of n-3 and n-6 fatty acids in relation to inflammatory markers among US men and women
    • Pischon T., Hankinson S., Hotamisligil G.S., Rifai N., Willett W.C., Rimm E.B. Habitual dietary intake of n-3 and n-6 fatty acids in relation to inflammatory markers among US men and women. Circulation 2003, 108:155-160.
    • (2003) Circulation , vol.108 , pp. 155-160
    • Pischon, T.1    Hankinson, S.2    Hotamisligil, G.S.3    Rifai, N.4    Willett, W.C.5    Rimm, E.B.6
  • 67
    • 0030351594 scopus 로고    scopus 로고
    • Application of γ-cyclodextrin for the stabilization and/or dispersion of vegetable oils containing triglycerides of polyunsaturated acids
    • Regiert M., Wimmer T., Moldenhauer J.P. Application of γ-cyclodextrin for the stabilization and/or dispersion of vegetable oils containing triglycerides of polyunsaturated acids. J. Inclusion Phenomena Macrocyclic Chem. 1996, 25:213-216.
    • (1996) J. Inclusion Phenomena Macrocyclic Chem. , vol.25 , pp. 213-216
    • Regiert, M.1    Wimmer, T.2    Moldenhauer, J.P.3
  • 68
    • 84904141613 scopus 로고    scopus 로고
    • A scoopful of nutrition: Enriching ice cream with fish oil
    • Rudolph M.J. A scoopful of nutrition: Enriching ice cream with fish oil. Innovations Food Technol. 2001, 13:69-70.
    • (2001) Innovations Food Technol. , vol.13 , pp. 69-70
    • Rudolph, M.J.1
  • 69
    • 0020656522 scopus 로고
    • The influence of different types of omega-3 polyunsaturated fatty acids on blood lipids and platelet function in healthy volunteers
    • Sanders T.A.B., Roshanai F. The influence of different types of omega-3 polyunsaturated fatty acids on blood lipids and platelet function in healthy volunteers. Clin. Sci. 1983, 64:91-99.
    • (1983) Clin. Sci. , vol.64 , pp. 91-99
    • Sanders, T.A.B.1    Roshanai, F.2
  • 72
    • 0033786464 scopus 로고    scopus 로고
    • Activities of antioxidants are affected by colloidal properties of oil-in-water and water-in-oil emulsions and bulk oils
    • Schwarz K., Huang S.W., German J.B., Tiersch B., Hartmann J., Frankel E.N. Activities of antioxidants are affected by colloidal properties of oil-in-water and water-in-oil emulsions and bulk oils. J. Agric. Food Sci. 2000, 48:4874-4882.
    • (2000) J. Agric. Food Sci. , vol.48 , pp. 4874-4882
    • Schwarz, K.1    Huang, S.W.2    German, J.B.3    Tiersch, B.4    Hartmann, J.5    Frankel, E.N.6
  • 73
    • 33644881708 scopus 로고    scopus 로고
    • Scientific Advisory Committee on Nutrition, UK TSO (The Stationery Office), Norwich, UK
    • Scientific Advisory Committee on Nutrition, UK Advice on Fish Consumption: Benefits & Risks 2004, TSO (The Stationery Office), Norwich, UK. http://www.sacn.gov.uk/pdfs/fics_sacn_advice_fish.pdf.
    • (2004) Advice on Fish Consumption: Benefits & Risks
  • 74
    • 0003674969 scopus 로고
    • Scientific Committee for Food EU Scientific Committee for Food
    • Scientific Committee for Food Nutrient and Energy Intakes for the European Community 1993, 52-60. EU Scientific Committee for Food.
    • (1993) Nutrient and Energy Intakes for the European Community , pp. 52-60
  • 75
    • 0004233639 scopus 로고
    • Scientific Review Committee Ministry of National Health and Welfare, Ottawa, Ontario, Canada
    • Scientific Review Committee Nutrition Recommendations 1990, Ministry of National Health and Welfare, Ottawa, Ontario, Canada.
    • (1990) Nutrition Recommendations
  • 76
    • 0030549922 scopus 로고    scopus 로고
    • Oxidative stability of fresh and heat-processed dark and light muscles of mackerel (Scomber scombrus)
    • Shahidi F., Spurvey S.A. Oxidative stability of fresh and heat-processed dark and light muscles of mackerel (Scomber scombrus). J. Food Lipids 1996, 3:13-25.
    • (1996) J. Food Lipids , vol.3 , pp. 13-25
    • Shahidi, F.1    Spurvey, S.A.2
  • 77
    • 0024539007 scopus 로고
    • Summary of the NATO advanced research workshop on dietary omega-3 and omega-6 fatty acids: biological effects and nutritional essentiality
    • Simopoulos A.P. Summary of the NATO advanced research workshop on dietary omega-3 and omega-6 fatty acids: biological effects and nutritional essentiality. J. Nutr. 1989, 119:521-528.
    • (1989) J. Nutr. , vol.119 , pp. 521-528
    • Simopoulos, A.P.1
  • 78
    • 0003343357 scopus 로고    scopus 로고
    • The return of ω3 fatty acids into the food supply. I. Land-based animal food products and their health effects
    • Simopoulos A.P. The return of ω3 fatty acids into the food supply. I. Land-based animal food products and their health effects. World Rev. Nutr. Diet. 1998, 83:61-76.
    • (1998) World Rev. Nutr. Diet. , vol.83 , pp. 61-76
    • Simopoulos, A.P.1
  • 79
    • 0032819001 scopus 로고    scopus 로고
    • Essential fatty acids in health and chronic disease
    • Simopoulos A.P. Essential fatty acids in health and chronic disease. Am. J. Clin. Nutr. 1999, 70:560S-569S.
    • (1999) Am. J. Clin. Nutr. , vol.70
    • Simopoulos, A.P.1
  • 80
    • 0032881440 scopus 로고    scopus 로고
    • Workshop on the essentiality of and recommended dietary intakes for omega-6 and omega-3 fatty acids
    • Simopoulos A.P., Leaf A., Salem N. Workshop on the essentiality of and recommended dietary intakes for omega-6 and omega-3 fatty acids. J. Am. Coll. Nutr. 1999, 18:487-489.
    • (1999) J. Am. Coll. Nutr. , vol.18 , pp. 487-489
    • Simopoulos, A.P.1    Leaf, A.2    Salem, N.3
  • 81
    • 0003803824 scopus 로고
    • Standing Nordic Committee on Food Nordic Council of Ministers, Oslo, Norway
    • Standing Nordic Committee on Food Nordic Nutrition Recommendations 1989, Nordic Council of Ministers, Oslo, Norway. 2nd edn.
    • (1989) Nordic Nutrition Recommendations
  • 84
    • 0035589268 scopus 로고    scopus 로고
    • N-3 Fatty acids - physiological and technical aspects for their use in food
    • Trautwein E.A. n-3 Fatty acids - physiological and technical aspects for their use in food. Eur. J. Lipid Sci. Technol. 2001, 103:45-55.
    • (2001) Eur. J. Lipid Sci. Technol. , vol.103 , pp. 45-55
    • Trautwein, E.A.1
  • 85
    • 0942300635 scopus 로고    scopus 로고
    • Evaluation of oxidative stability of vegetable oils by monitoring the tendency to radical formation. A comparison of electron spin resonance spectroscopy with the Rancimat method and differential scanning calorimetry
    • Velasco J., Andersen M.L., Skibsted L.H. Evaluation of oxidative stability of vegetable oils by monitoring the tendency to radical formation. A comparison of electron spin resonance spectroscopy with the Rancimat method and differential scanning calorimetry. Food Chem. 2003, 77:623-632.
    • (2003) Food Chem. , vol.77 , pp. 623-632
    • Velasco, J.1    Andersen, M.L.2    Skibsted, L.H.3
  • 86
    • 0033840195 scopus 로고    scopus 로고
    • Very low intakes of n-3 fatty acids incorporated into bovine milk reduce plasma triacylglycerol and increase HDL-cholesterol concentrations in healthy subjects
    • Visioli F., Risè P., Plasmati E., Pazzucconi F., Sirtori C.R., Galli C. Very low intakes of n-3 fatty acids incorporated into bovine milk reduce plasma triacylglycerol and increase HDL-cholesterol concentrations in healthy subjects. Pharmacol. Res. 2000, 41:571-576.
    • (2000) Pharmacol. Res. , vol.41 , pp. 571-576
    • Visioli, F.1    Risè, P.2    Plasmati, E.3    Pazzucconi, F.4    Sirtori, C.R.5    Galli, C.6
  • 87
    • 31144455960 scopus 로고    scopus 로고
    • Effect of α-linolenic acid on cardiovascular risk markers: a systematic review
    • Wendland E., Farmer A., Glasziou P., Neil A. Effect of α-linolenic acid on cardiovascular risk markers: a systematic review. Heart 2006, 92:166-169.
    • (2006) Heart , vol.92 , pp. 166-169
    • Wendland, E.1    Farmer, A.2    Glasziou, P.3    Neil, A.4
  • 88
    • 33750139770 scopus 로고    scopus 로고
    • Innovative dietary sources of n-3 fatty acids
    • Whelan J., Rust C. Innovative dietary sources of n-3 fatty acids. Annu. Rev. Nutr. 2006, 26:75-103.
    • (2006) Annu. Rev. Nutr. , vol.26 , pp. 75-103
    • Whelan, J.1    Rust, C.2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.