Oxidative Stability and Consumer Acceptance of Fish Oil Fortified Nutrition Bars

Journal of Food Science

Volumn 77, Issue 9, 2012, Pages

  Hughes, Brianna H ^a   Muzzy, Heather M ^a   Laliberte, Lauriane C ^a   Grenier, Hannah S ^a   Perkins, L Brian ^a   Skonberg, Denise I ^a  

^a UNIVERSITY OF MAINE   (United States)

Author keywords

Fish oil; Fortification; Granola; Nutrition bar; Omega 3

Indexed keywords

DOCOSAHEXAENOIC ACID; FISH OIL; ICOSAPENTAENOIC ACID; LINOLENIC ACID; TOCOPHEROL;

ARTICLE; CHEMISTRY; CONSUMER; DIET SUPPLEMENTATION; FOOD HANDLING; HUMAN; METHODOLOGY; NUTRITIONAL VALUE; ODOR; OXIDATION REDUCTION REACTION; QUESTIONNAIRE; TASTE;

ALPHA-LINOLENIC ACID; CONSUMER SATISFACTION; DOCOSAHEXAENOIC ACIDS; EICOSAPENTAENOIC ACID; FISH OILS; FOOD HANDLING; FOOD, FORTIFIED; HUMANS; NUTRITIVE VALUE; ODORS; OXIDATION-REDUCTION; QUESTIONNAIRES; TASTE; TOCOPHEROLS;

BRASSICA NAPUS VAR. NAPUS;

EID: 84866034923     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2012.02870.x     Document Type: Article

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