Oxidation and Stability of Food-Grade Fish Oil: Role of Antioxidants

Handbook of Seafood Quality, Safety and Health Applications

Volumn , Issue , 2010, Pages 317-334

  Indrasena, Weerasinghe M ^a   Barrow, Colin J ^b  

^a Ocean Nutrition Canada ^*  (Canada)

^b DEAKIN UNIVERSITY   (Australia)

Author keywords

Antioxidants, substances retarding oxidation of substrate significantly at low concentrations; Autoxidation, three steps as initiation, propagation and termination; Consumption of fish oil as capsules or liquid multiple health benefits of polyunsaturated fatty acids (PUFA), EPA and DHA; Fish and microbial oils, containing EPA and DHA rapidly oxidizing in presence of oxygen; Lipid oxidation control and improvement of fish oil stability; Oxidation and stability of food grade fish oil role of antioxidants; Oxidation of lipids, containing unsaturated fatty acids common and complicated phenomenon; Oxidation of unsaturated fatty acids in oil two basic processes, autoxidation and photooxidation; Oxygen, extremely important highly reactive towards unsaturated fatty acids; Photooxidation or photosensitized oxidation in systems, including food systems

Indexed keywords

EID: 84872077378     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9781444325546.ch26     Document Type: Chapter

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