Oxidative stability of lipids rich in EPA and DHA extracted from fermented scallop ovary

Journal of Food Science

Volumn 78, Issue 9, 2013, Pages

  Hamaoka, Naohiro ^a   Shimajiri, Junki ^a   Abe, Masayuki ^a,b   Hosokawa, Masashi ^a   Miyashita, Kazuo ^a  

^a HOKKAIDO UNIVERSITY   (Japan)

^b KANEKA CORPORATION   (Japan)

Author keywords

antioxidants; Fermentation; Lipid oxidation; Scallop ovary; Tocopherols

Indexed keywords

GLYCINE MAX;

AMINO ACID; ANTIOXIDANT; DOCOSAHEXAENOIC ACID; ICOSAPENTAENOIC ACID; TOCOPHEROL;

ANIMAL; ARTICLE; CHEMISTRY; FEMALE; FERMENTATION; FOOD HANDLING; LIPID METABOLISM; LIPID OXIDATION; METABOLISM; METHODOLOGY; OVARY; OXIDATION REDUCTION REACTION; SCALLOP; SCALLOP OVARY; SEA FOOD; SOYBEAN; YEAST;

ANTIOXIDANTS; FERMENTATION; LIPID OXIDATION; SCALLOP OVARY; TOCOPHEROLS;

AMINO ACIDS; ANIMALS; ANTIOXIDANTS; DOCOSAHEXAENOIC ACIDS; EICOSAPENTAENOIC ACID; FEMALE; FERMENTATION; FOOD HANDLING; LIPID METABOLISM; OVARY; OXIDATION-REDUCTION; PECTINIDAE; SEAFOOD; SOY FOODS; SOYBEANS; TOCOPHEROLS; YEASTS;

EID: 84883808324     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.12210     Document Type: Article

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