Application of functional lipids in foods

Nutraceutical and Specialty Lipids and their Co-Products

Volumn , Issue , 2006, Pages 341-364

  Jacobsen, Charlotte ^a   Timm Heinrich, Maike ^a   Nielsen, Nina Skall ^a  

^a TECHNICAL UNIVERSITY OF DENMARK   (Denmark)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84885522567     PISSN: None     EISSN: None     Source Type: Book    
DOI: None     Document Type: Chapter

References (153)

1. Bang, H.O., Dyerberg, J., and Hjørne, N., The composition of food consumed by Greenland Eskimos, Acta Med. Scand., 200, 69-73, 1976.
2. Kromann, N. and Green, A., Epidemiological studies in the Upernavik district, Greenland, Acta. Med. Scand., 208, 401-406, 1980.
3. Bjerregaard, P. and Dyerberg, J., Mortality from ischemic heart disease and cerebrovascular disease in Greenland, Int. J. Epidemiol., 17, 514-519, 1988.
4. Singh, R.B., Niaz, M.A., Sharma, J.P., Kumar, R., Rastogi, V., and Moshiri, M., Randomized, double-blind, placebo-controlled trial of fish oil and mustard oil in patients with suspected acute myocardial infarction: the Indian experiment of infarct survival 4, Cardiovasc. Drug Ther., 11, 485-491, 1997.
5. Dietary supplementation with n-3 polyunsaturated fatty acids and vitamin E after myocardial infarction:results of the GISSI-Prevenzione trial, Lancet, 354, 447-455, 1999.
6. Kromhout, D., Bosschieter, E.B., and Coulander, C.D., The inverse relation between fish consumption and 20-year mortality from coronary heart-disease, N. Engl. J. Med., 312, 1205-1209, 1985.
7. Dolecek, T.A. and Granditis, G., Dietary polyunsaturated fatty acids and mortality in the multiple risk factor intervention trial (MRFIT), World Rev. Nutr. Diet, 66, 205-216, 1991.
8. Zhang, J.J., Sasaki, S., Amano, K., and Kesteloot, H., Fish consumption and mortality from all causes, ischemic heart disease, and stroke: an ecological study, Prev. Med., 28, 520-529, 1999.
9. Albert, C.M., Hennekens, C.H., O’Donnell, C.J., Ajani, U.A., Carey, V.J., Willett, W.C., Ruskin, J.N., and Manson, J.E., Fish consumption and risk of sudden cardiac death, J. Am. Med. Assoc., 279, 23-28, 1998.
10. Hu, F.B., Bronner, L., Willett, W.C., Stampfer, M.J., Rexrode, K.M., Albert, C.M., Hunter, D., and Manson, J.E., Fish and omega-3 fatty acid intake and risk of coronary heart disease in women, J. Am. Med. Assoc., 287, 1815-1821, 2002.
11. Iso, H., Rexrode, K.M., Stampfer, M.J., Manson, J.E., Colditz, G.A., Speizer, F.E., Hennekens, C.H., and Willett, W.C., Intake of fish and omega-3 fatty acids and risk of stroke in women, J. Am. Med. Assoc., 285, 304-312, 2001.
12. Sisovick, D.S., Raghunathan, T.E., King, I., Weinmann, S., Wicklund, K.G., Albright, J., Bovbjerg, V., Arbogast, P., Smith, H., Kushi, L.H., Cobb, L.A., Copass, M.K., Psaty, B.M., Lemaitre, R., Retzlaff, B., Childs, M., and Knopp, R.H., Dietary-intake and cell-membrane levels of long-chain n-3 polyunsaturated fatty-acids and the risk of primary cardiac-arrest, J. Am. Med. Assoc., 274, 1363-1367, 1995.
13. Harris, W.S., Fish oils and plasma-lipid and lipoprotein metabolism in humans: a critical review, J. Lipid Res., 30, 785-807, 1989.
14. Prisco, D., Filipini, M., Paniccia, R., Gensini, G.F., and Serneri, G.G.N., Effect of n-3 fatty-acid ethylester supplementation on fatty-acid composition of the single platelet phospholipids and on platelet functions, Metabolism, 44, 562-569, 1995.
15. Shahar, E., Folsom, A.R., Wu, K.K., Dennis, B.H., Shimakawa, T., Conlan, M.G., Davis, C.E., and Williams, O.D., Associations of fish intake and dietary n-3 polyunsaturated fatty-acids with a hypocoagulable profile: the atherosclerosis risk in communities (Aric) study, Arterioscler. Thromb., 13, 1205-1212, 1993.
16. Green, P., Fuchs, J., Schoenfeld, N., Leibovici, L., Lurie, Y., Beigel, Y., Rotenberg, Z., Mamet, R., and Budowski, P., Effects of fish-oil ingestion on cardiovascular risk-factors in hyperlipidemic subjects in Israel: a randomized, double-blind crossover study, Am. J. Clin. Nutr., 52, 1118-1124, 1990.
17. Pauletto, P., Puato, M., Caroli, M.G., Casiglia, E., Munhambo, A.E., Cazzolato, G., Bon, G.B., Angeli, M.T., Galli, C., and Pessina, A.C., Blood pressure and atherogenic lipoprotein profiles of fish-diet and vegetarian villagers in Tanzania: the Lugalawa study, Lancet, 348, 784-788, 1996.
18. Schmidt, E.B., Varming, K., Pedersen, J.O., Lervang, H.H., Grunnet, N., Jersild, C., and Dyerberg, J., Long-term supplementation with n-3 fatty-acids: 2. Effect on neutrophil and monocyte chemotaxis, Scand. J. Clin. Lab. Inv., 52, 229-236, 1992.
19. Simopoulos, A.P., Omega-3 fatty acids in health and disease and in growth and development, Am. J. Clin. Nutr., 54, 438-463, 1991.
20. Bonanome, A., Pagnan, A., Biffanti, S., Opportuno, A., Sorgato, F., Dorella, M., Maiorino, M., and Ursini, F., Effect of dietary monounsaturated and polyunsaturated fatty-acids on the susceptibility of plasma lowdensity lipoproteins to oxidative modification, Arterioscler. Thromb. Vasc. Biol., 12, 529-533, 1992.
21. Sørensen, N.S., Marckmann, P., Høy, C.-E., van Duyvenvoorde, W., and Princen, H.M.G., Effect of fish-oil-enriched margarine on plasma lipids, low-density-lipoprotein particle composition, size, and susceptibility to oxidation, Am. J. Clin. Nutr., 68, 235-241, 1998.
22. De Caterina, R., Liao, J.K., and Libby, P., Fatty acid modulation of endothelial activation, Am. J. Clin. Nutr., 71, 213S-223S, 2000.
23. Johansen, O., Seljeflot, I., Hostmark, A.T., and Arensen, H., The effect of supplementation with omega-3 fatty acids on soluble markers of endothelial function in patients with coronary heart disease, Arterioscl. Thromb. Vasc. Biol., 19, 1681-1686, 1999.
24. Kristensen, S.D., Schmidt, E.B., and Dyerberg, J., Dietary supplementation with n-3 polyunsaturated fatty acids and human platelet function: a review with particular emphasis on implications for cardiovascular disease, J. Intern. Med., 225, 141-150, 1989.
25. Hirai, A., Hamazaki, T., Terano, T., Nishikawa, T., Tamura, Y., Kumagi, A., and Sajiki, J., Eicosapentaenoic acid and platelet function in Japanese, Lancet, 2, 1132-1133, 1980.
26. Ahmed, A.A. and Holub, B.J., Alteration and recovery of bleeding times, platelet aggregation and fatty acid composition of individual phospholipids in platelets of human subjects receiving a supplement of cod-liver oil, Lipids, 19, 617-624, 1984.
27. Uauy, R., Mena, P. and Valenzuela, A., Essential fatty acids as determinants of lipid requirements in infants, children and adults, Eur. J. Clin. Nutr., 53, S66-S77, 1999.
28. Bayon, Y., Croset, M., Daveloose, D., Guerbette, F., Chirouze, V., Viret, J., Kader, J.C., and Lagarde, M., Effect of specific phospholipid molecular-species incorporated in human platelet membranes on thromboxane A(2) prostaglandin H-2 receptors, J. Lipid Res., 36, 47-56, 1995.
29. Christensen, J.H., Korup, E., Aaroe, J., Toft, E., Moller, J., Rasmussen, K., Dyerberg, J., and Schmidt, E.B., Fish consumption, n-3 fatty acids in cell membranes, and heart rate variability in survivors of myocardial infarction with left ventricular dysfunction, Am. J. Cardiol., 79, 1670-1673, 1997.
30. Christensen, J.H., Gustenhoff, P., Korup, E., Aaroe, J., Toft, E., Moller, J., Rasmussen, K., Dyerberg, J., and Schmidt, E.B., Effect of fish oil on heart rate variability in survivors of myocardial infarction: a double blind randomised controlled trial, Br. Med. J., 312, 677-678, 1996.
31. Pepe, S. and McLennan, P.L., Dietary fish oil confers direct antiarrhythmic properties the myocardium of rats, J. Nutr., 126, 34-42, 1996.
32. Billman, G.E., Kang, J.X., and Leaf, A., Prevention of ischemia-induced cardiac sudden death by n-3 polyunsaturated fatty acids in dogs, Lipids, 32, 1161-1168, 1997.
33. Kang, J.X. and Leaf, A., Antiarrhythmic effects of polyunsaturated fatty acids: recent studies, Circulation, 94, 1774-1780, 1996.
34. Kremer, J.M., Lawrence, D.A., and Petrillow, G.F., Effects of high-dose fish oil on rheumatoid arthritis after stopping nonsteroidal antiinflammatory drugs, Arthritis Rheum., 38, 1107-1114, 1995.
35. Broughton, K.S., Johnson, C.S., Pace, B.K., Liebman, M., and Kleppinger, K.M., Reduced asthma symptoms with n-3 fatty acid ingestion are related to 5-series leukotriene production, Am. J. Clin. Nutr., 65, 1011-1017, 1997.
36. Shahar, E., Folsom, A.R., Melnik, S.L., Tockman, M.S., Comstock, G.W., Gennars, V., Higgins, M.W., Sorlie, P.D., Ko, W.-J., and Szklo, M., Dietary n-3 polyunsaturated fatty acids and smoking-related chronic obstructive pulmonary disease, N. Engl. J. Med., 331, 228-233, 1994.
37. Lawrence, R. and Sorrell, T., Eicosapentaenoic acid in cystic fibrosis: evidence of a pathogenetic role for leukotriene B4, Lancet, 342, 465-469, 1993.
38. Billuzzi, A., Brignola, C., Campieri, M., Pera, A., Boschi, S., and Miglioli, M., Effect of an enteric-coated fish-oil preparation on relapses in Crohn’s disease, N. Engl. J. Med., 334, 1557-1560, 1996.
39. Gogos, C., Ginopoulos, P., Salsa, B., Apostolidou, E., Zoumbos, N.C., and Kalfarentzos, F., Dietary omega-3 polyunsaturated fatty acids plus vitamin E restore immunodeficiency and prolong survival for severely ill patients with generalized malignancy, Cancer, 82, 395-402, 1998.
40. Cho, E., Hung, S., Willett, W.C., Spiegelman, D., Rimm, E.B., Seddon, J.M., Colditz, G.A., and Hankinson, S.E., Prospective study of dietary fat and the risk of age-related macular degeneration, Am. J. Clin. Nutr., 73, 209-218, 2001.
41. Werkman, S.H. and Carlson, S.E., A randomized trial of visual attention of preterm infants fed docosahexaenoic acid until nine months, Lipids, 31, 91-97, 1996.
42. Jandacek, R.J., Whiteside, J.A., Holcombe, B.N., Volpenhein, R.A., and Taulbee, J.D., The rapid hydrolysis and efficient absorption of triglycerides with octanoic acid in the 1 and 3 positions and long-chain fatty acid in the 2 position, Am. J. Clin. Nutr., 45, 940-945, 1987.
43. Christensen, M.S., Mullertz, A., and Høy, C.E., Absorption of triglycerides with defined or random structure by rats with biliary and pancreatic diversion, Lipids, 30, 521-526, 1995.
44. Straarup, E.M. and Høy, C.-E., Structured lipids improve fat absorption in normal and malabsorbing rats, J. Nutr., 130, 2802-2808, 2000.
45. Innis, S.M., Dyer, R., Quinlan, P., and Diersenschade, D., Palmitic acid is absorbed as sn-2 monopalmitin from milk and formula with rearranged triacylglycerols and results in increased plasma triglyceride sn-2 and cholesteryl ester palmitate in piglets, J. Nutr., 125, 73-81, 1995.
46. Filer, L.J., Mattson, F.H., and Fomon, S.J., Triglyceride configuration and fat absorption by the human infant, J. Nutr., 99, 293-298, 1969.
47. Tomarell, R.M., Meyer, B.J., Weaber, J.R., and Bernhart, F.W., Effect of positional distribution on the absorption of the fatty acids of human milk and infant formulas, J. Nutr., 95, 583-590, 1968.
48. Lucas, A., Quinlan, P., Abrams, S., Ryan, S., Meah, S., and Lucas, P.J., Randomised controlled trial of a synthetic triglyceride milk formula for preterm infants, Arch. Dis. Child, 77, F178-F184, 1997.
49. Lien, E.L., The role of fatty acid composition and positional distribution in fat absorption in infants, J. Pediatr., 125, 562-568, 1994.
50. Christensen, T.C. and Hølmer, G., Lipase catalyzed acyl-exchange reactions of butter oil, Milchwissenschaft/Milk Sci. Int., 48, 543-547, 1993.
51. Yang, T., Xu, X., He, C., and Li, L., Lipase-catalysed modification of lard to produce human milk fat substitutes, Food Chem., 80, 473-481, 2003.
52. Taguchi, H., Nagao, T., Watanabe, H., Onizawa, K., Matsuo, N., Tokimitsu, I., and Itakura, H., Energy value and digestibility of dietary oil containing mainly 1,3-diacylglycerol are similar to those of triacylglycerol, Lipids, 36, 379-382, 2001.
53. Murase, T., Mizuno, T., Omachi, T., Onizawa, K., Komine, Y., Kondo, H., Hase, T., and Tokimitsu, I., Dietary diacylglycerol suppresses high fat and high sucrose diet-induced body fat accumulation in C57BL/6J mice, J. Lipid Res., 42, 372-378, 2001.
54. Maki, K.C., Davidson, M.H., Tsushima, R., Matsuo, N., Tokimitsu, I., Umporowicz, D.M., Dicklin, M.R., Foster, G.S., Ingram, K.A., Anderson, B.D., Frost, S.D., and Bell, M., Consumption of diacylglycerol oil as part of a reduced-energy diet enhances loss of body weight and fat in comparison with consumption of a triacylglycerol control oil, Am. J. Clin. Nutr., 76, 1230-1236, 2002.
55. Nagao, T., Watanabe, H., Goto, N., Onizawa, K., Taguchi, H., Matsuo, N., Yasukawa, T., Tsushima, R., Shimasaki, H., and Itakura, H., Dietary diacylglycerol suppresses accumulation of body fat compared to triacylglycerol in men in a double-blind controlled trial, J. Nutr., 130, 792-797, 2000.
56. Sugimoto, T., Kimura, T., Fukuda, H., and Iritani, N., Comparisons of glucose and lipid metabolism in rats fed diacylglycerol and triacylglycerol oils, J. Nutr. Sci. Vitaminol., 49, 47-55, 2003.
57. Sugimoto, T., Fukuda, H., Kimura, T., and Iritani, N., Dietary diacylglycerol-rich oil stimulation of glucose intolerance in genetically obese rats, J. Nutr. Sci. Vitaminol., 49, 139-144, 2003.
58. Watanabe, H., Onizawa, K., Taguchi, H., Kobori, M., Chiba, H., Naito, S., Matsuo, N., Yasukawa, T., Hattori, M., and Shimasaki, H., Nutritional characterization of diacylglycerol in rats, J. Jpn. Oil Chem. Soc., 46, 301-308, 1997.
59. Bierbach, H., Triacylglycerol biosynthesis in human small intestinal-mucosa- Acyl-CoA- monoglyceride acyltransferase, Digestion, 28, 138-147, 1983.
60. Friedman, H.I. and Nylund, B., Intestinal fat digestion, absorption, and transport: a review, Am. J. Clin. Nutr., 33, 1108-1139, 1980.
61. Tada, N., Watanabe, H., Matsuo, N., Tokimitsu, I., and Okazaki, M., Dynamics of postprandial remnantlike lipoprotein particles in serum after loading of diacylglycerols, Clin. Chim. Acta, 311, 109-117, 2001.
62. Murata, M., Ide, T., and Hara, K., Reciprocal responses to dietary diacylglycerol of hepatic enzymes of fatty acid synthesis and oxidation in the rat, Br. J. Nutr., 77, 107-121, 1997.
63. Van Wymelbeke, V., Louis-Sylvestre, J., and Fantino, M., Substrate oxidation and control of food intake in men after a fat-substitute meal compared with meals supplemented with an isoenergetic load of carbohydrate, long-chain triacylglycerols, or medium-chain triacylglycerols, Am. J. Clin Nutr., 74, 620-630, 2001.
64. Strauss, R.S., Fatty acid synthase inhibitors reduce food intake and body weight, Pediatr. Res., 48, 422, 2000.
65. Hara, K., Onizawa, K., Honda, H., Otsuji, K., Ide, T., and Murata, M., Dietary diacylglycerol-dependent reduction in serum triacylglycerol concentration in rats, Ann. Nutr. Metab., 37, 185-191, 1993.
66. Murata, M., Hara, K., and Ide, T., Alteration by diacylglycerols of the transport and fatty-acid composition of lymph chylomicrons in rats, Biosci. Biotechnol. Biochem., 58, 1416-1419, 1994.
67. Taguchi, H., Watanabe, H., Onizawa, K., Nagao, T., Gotoh, N., Yasukawa, T., Tsushima, R., Shimasaki, H., and Itakura, H., Double-blind controlled study on the effects of dietary diacylglycerol on postprandial serum and chylomicron triacylglycerol responses in healthy humans. J. Am. Coll. Nutr., 19, 789-796, 2000.
68. Yamamoto, K., Asakawa, H., Tokunaga, K., Watanabe, H., Matsuo, N., Tokimitsu, I., and Yagi, N., Longterm ingestion of dietary diacylglycerol lowers serum triacylglycerol in Type II diabetic patients with hypertriglyceridemia, J. Nutr., 131, 3204-3207, 2001.
69. Frayn, K.N., Insulin resistance and lipid metabolism, Curr. Opin. Lipidol., 4, 197-204, 1993.
70. Hubert, P., Bruneauwack, C., Cremel, G., Lemarchandbrustel, Y., and Staedel, C., Lipid-induced insulin resistance in cultured hepatoma-cells is associated with a decreased insulin-receptor tyrosine kinaseactivity, Cell Regul., 2, 65-72, 1991.
71. Gray, J.I., Gomaa, E.A., and Buckley, D.J., Oxidative quality and shelf life of meats, Meat Sci., 43, S111-S123, 1996.
72. Kitts, D.D., An evaluation of the multiple effects of the antioxidant vitamins, Trends Food Sci. Technol., 8, 198-203, 1997.
73. Frankel, E.N., Recent advances in lipid oxidation. Review, J. Sci. Food Agric., 54, 495-511, 1991.
74. Gutteridge, J.M.C. and Halliwell, B., The measurement and mechanism of lipid peroxidation in biological systems, Trends Biochem. Sci., 15, 129-135, 1990.
75. Porter, N.A., Caldwell, S.E., and Mills, K.E., Mechanisms of free radical oxidation of unsaturated lipids, Lipids, 30, 277-289, 1995.
76. Belitz, H.-D. and Grosch, W., Food Chemistry, 2nd ed., Springer-Verlag, Berlin/Heidelberg, Germany, 1999.
77. Ahmad, J.I., Free radicals and health: is vitamin E the answer?, Food Sci. Technol. Today, 10, 147-152, 1996.
78. Frankel, E.N., Lipid Oxidation, The Oily Press, Dundee, U.K., 1998.
79. Kanner, J., Oxidative processes in meat and meat products: quality implications, Meat Sci., 36, 169-189, 1994.
80. Buckley, D.J. and Morrissey, P.A., Vitamin E and Meat Quality. Animal Production Highlights, Hoffmann-La Roche Ltd, 1992.
81. Halliwell, B., Aeschbach, R., Löliger, J., and Aruoma, O.I., The characterization of antioxidants, Food Chem. Toxic., 33, 601-617, 1995.
82. Kulås, E., Oxidation of fish lipids and its inhibition with tocopherols, in Lipid Oxidation Pathways, Kamal-Eldin, A., Ed., AOCS Press, Champaign, IL, 2003, pp. 37-69.
83. Karahadian, C. and Lindsay, R.C., Evaluation of compounds contributing characterizing fishy flavors in fish oils, J. Am. Oil Chem. Soc., 66, 953-960, 1989.
84. Hsieh, T.C.Y., Williams, S.S., Vejaphan, W., and Meyers, S.P., Characterization of volatile components of menhaden fish (Brevoortia tyrannus) oil, J. Am. Oil Chem. Soc., 66, 114-117, 1989.
85. Aidos, I., Jacobsen, C., Jensen, B., Luten, J.B., van der Padt, A., and Boom, R.M., Volatile oxidation products formed in crude herring oil under accelerated oxidative conditions, Eur. J. Lipid Sci. Technol., 104, 808-818, 2002.
86. Milo, C. and Grosch, W., Detection of odor defects in boiled cod and trout by gas chromatographyolfactometry of headspace samples, J. Agric. Food Chem., 43, 459-462, 1995.
87. Milo, C. and Grosch, W., Changes in the odorants of boiled salmon and cod as affected by the storage of the raw material, J. Agric. Food Chem., 44, 2366-2371, 1996.
88. Grosch, W., Low-MW products of hydroperoxide reactions, in Autoxidation of Unsaturated Lipids, Chan, H.W.S., Ed., Academic Press, London, 1987, pp. 95-139.
89. Venkateshwarlu, G., Let, M.B., Meyer, A.S., and Jacobsen, C., Chemical and olfactometric characterization of volatile flavour compounds in a fish oil enriched milk emulsion, J. Agric. Food Chem., 52, 311-317, 2004.
90. Venkateshwarlu, G., Let, M.B., Meyer, A.S., and Jacobsen, C., Modeling the sensory impact of defined combinations of volatile lipid oxidation products on fishy and metallic off-flavors, J. Agric. Food Chem., 52, 1635-1641, 2004.
91. Macfarlane, N., Salt, J., and Birkin, R., The FAST index. A fishy scale. Int. News Fats, Oils Relat. Mater., 21, 244-249, 2001.
92. Frankel, E.N., Satué-Gracia, T., Meyer, A.S., and 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., 50, 2094-2099, 2002.
93. Mei, L., Decker, E.A., and McClements, D.J., Evidence of iron association with emulsion droplets and its impact on lipid oxidation, J. Agric. Food Chem., 46, 5072-5077, 1998.
94. Satué-Gracia, M.T., Frankel, E.N., Rangavajhyala, N., and German, J.B., Lactoferrin in infant formulas:effect on oxidation, J. Agric. Food Chem., 48, 4984-4990, 2000.
95. Irwandi, J., Man, Y.B.C., Kitts, D.D., Bakar, J., and Jinap, S., Synergies between plant antioxidant blends in preventing peroxidation reactions in model and food oil systems, J. Am. Oil Chem. Soc., 77, 945-950, 2000.
96. Wada, S. and Koizumi, C., Influence of the position of unsaturated fatty-acid esterified glycerol on the oxidation rate of triglyceride, J. Am. Oil Chem. Soc., 60, 1105-1109, 1983.
97. Neff, W.E. and El-Agaimy, M., Effect of linoleic acid position in triacylglycerols on their oxidative stability, Food Sci. Technol., 29, 772-775, 1996.
98. Timm-Heinrich, M., Xu, X., Nielsen, N.S., and Jacobsen, C., Oxidative stability of structured lipids produced from sunflower oil and caprylic acid, Eur. J. Lipid Sci. Technol., 105, 436-448, 2003.
99. Nielsen, N.S., Xu, X., Timm-Heinrich, M., and Jacobsen, C., Oxidative stability during storage of structured lipids produced from fish oil and caprylic acid, J. Am. Oil Chem. Soc., 81, 375-384, 2004.
100. Akoh, C.C. and Moussata, C.O., Characterization and oxidative stability of enzymatically produced fish and canola oil-based structured lipids, J. Am. Oil Chem. Soc., 78, 25-30, 2001.
101. Konishi, H., Neff, W.E., and Mounts, T.L., Oxidative stability of soybean products obtained by regioselective chemical interesterification, J. Am. Oil Chem. Soc., 72, 1393-1398, 1995.
102. Ledóchowska, E. and Wilczynska, E., Comparison of the oxidative stability of chemically and enzymatically interesterified fats, Fett/Lipid, 100, 343-348, 1998.
103. Moussata, C.O. and Akoh, C.C., Influence of lipase-catalyzed interesterification on the oxidative stability of melon seed oil triacylglycerols, J. Am. Oil Chem. Soc., 75, 1155-1159, 1998.
104. Senanayake, S.P.J.N. and Shahidi, F., Chemical and stability characteristics of structured lipids from borage (Borago officinalis L.) and evening primrose (Oenothera biennis L.) oils, J. Food Sci., 67, 2038-2045, 2002.
105. Senanayake, S.P.J.N. and Shahidi, F., J. Food Sci.
106. Yankah, V.V. and Akoh, C.C., Batch enzymatic synthesis, characterization and oxidative stability of DHA-containing structured lipids, J. Food Lipids, 7, 47-261, 2000.
107. Xu, X., Nielsen, N.S., Timm Heinrich, M., Jacobsen, C., and Zhou, D., Purification and deodorization of structured lipids by short path distillation, Eur. J. Lipid Sci. Technol., 104, 745-755, 2002.
108. Jacobsen, C., Adler-Nissen, J., and Meyer, A.S., The effect of ascorbic acid on iron release from the emulsifier interface and on the oxidative flavor deterioration in fish oil enriched mayonnaise, J. Agric. Food Chem., 47, 4917-4926, 1999.
109. Jacobsen, C., Timm, M., and Meyer, A.S., Oxidation in fish oil enriched mayonnaise: ascorbic acid and low pH increase oxidative deterioration, J. Agric. Food Chem., 49, 3947-3956, 2001.
110. Thomsen, M.K., Jacobsen, C., and Skibsted, L.H., Initiation mechanisms of oxidation in fish oil enriched mayonnaise, Eur. Food Res. Technol., 211, 381-86, 2000.
111. Jacobsen, C., Hartvigsen, K., Thomsen, M.K., Hansen, L.F., Lund, P., Skibsted, L.H., Hølmer, G., Adler-Nissen, J., and 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., 49, 1009-1019, 2001.
112. Jacobsen, C., Xu, X., Nielsen, N.S., and Timm-Heinrich, M., Oxidative stability of mayonnaise containing structured lipids produced from sunflower oil and caprylic acid, Eur. J. Lipid Sci. Technol., 105, 449-458, 2003.
113. Nielsen, N.S., Petersen, A., Meyer, A.S., Timm-Heinrich, M., and Jacobsen, C., The effects of lactoferrin, phytic acid and EDTA on oxidation in two food emulsions enriched with long chain polyunsaturated fatty acids, J. Agric. Food Chem., 52, 7690-7699, 2004.
114. Let, M.B., Jacobsen, C., Frankel, E.N., and Meyer, A.S., Oxidative flavour deterioration of fish oil enriched milk: Effects of oil type and Ethylenediaminetetraacetate (EDTA), Eur. J. Lipid Sci. Technol., 105, 518-528, 2003.
115. Li Hsieh, Y.T. and Regenstein, J.M., Factors affecting quality of fish oil mayonnaise, J. Food Sci., 56, 1298-1307, 1991.
116. Min, D.B. and Wen, J., Effects of dissolved free oxygen on the volatile compounds of oil, J. Food Sci., 48, 1429-1430, 1983.
117. Mancuso, J.R., McClements, D.J., and Decker, E.A., The effects of surfactant type, pH, and chelators on the oxidation of salmon oil-in-water emulsions, J. Agric. Food Chem., 47, 4112-4116, 1999.
118. Mei, L., McClements, D.J., Wu, J., and Decker, E.A., Iron-catalyzed lipid oxidation in emulsion as affected by surfactant, pH and NaCl, Food Chem., 61, 307-312, 1998.
119. Hu, M., McClements, D.J., and Decker, E.A., Impact of whey protein emulsifiers on the oxidative stability of salmon oil-in-water emulsions, J. Agric. Food Chem., 51, 1435-1439, 2003.
120. Hu, M., McClements, D.J., and Decker, E.A., Lipid oxidation in corn oil-in-water emulsions stabilized by casein, whey protein isolate, and soy protein isolate, J. Agric. Food Chem., 51, 1696-1700, 2003.
121. Silvestre, M.C.P., Chaiyasit, W., Brannan, R.G., McClements, D.J., and Decker, E.A., Ability of surfactant headgroup size to alter lipid and antioxidant oxidation in oil-in-water emulsions, J. Agric. Food Chem., 48, 2057-2061, 2000.
122. Tong, L.M., Sasaki, S., McClements, D.J., and Decker, E.A., Mechanisms of the antioxidant activity of a high molecular weight fraction of whey, J. Agric. Food Chem., 48, 1473-1478, 2000.
123. Cho, Y.J., McClements, D.J., and Decker, E.A., Ability of surfactant micelles to alter the physical location and reactivity of iron in oil-in-water emulsion, J. Agric. Food Chem., 50, 5704-5710, 2002.
124. Nuchi, C.D., Hernandez, P., McClements, D.J., and Decker, E.A., Ability of lipid hydroperoxides to partition into surfactant micelles and alter lipid oxidation rates in emulsions, J. Agric. Food Chem., 50, 5445-5449, 2002.
125. Coupland, J.N. and McClements, D.J., Lipid oxidation in food emulsions, Trends Food Sci. Technol., 7, 83-91, 1996.
126. Sims, R.J., Fioriti, J.A., and Trumbetas, J., Effect of sugar and sugar alcohols on autoxidation of safflower oil in emulsions, J. Am. Oil Chem. Soc., 56, 742-745, 1979.
127. Nelson, K.A. and Labuza, T.P., Relationship between water and lipid oxidation rate: water activity and glass transition theory, in Lipid Oxidation in Food, St. Angelo, A.J., Ed., ACS Symposium Series 500, American Chemical Society, Washington, DC, 1992, pp. 93-103.
128. Jacobsen, C., Hartvigsen, K., Lund, P., Thomsen, M.K., Skibsted, L.H., Adler-Nissen, J., Hølmer, G. and Meyer, A.S., Oxidation in fish oil-enriched mayonnaise: 3. Assessment of the influence of the emulsion structure on oxidation by discriminant partial least squares regression analysis, Eur. Food Res. Technol., 211, 86-98, 2000.
129. Allen, J.C. and Wrieden, W.L., Influence of milk proteins on lipid oxidation in aqueous emulsion:I. Casein, whey protein and α-lactalbumin, J. Dairy Res., 79, 239-248, 1982.
130. Porter, W.L., Paradoxical behavior of antioxidants in food and biological systems, Toxicol. Ind. Health, 9, 93-122, 1993.
131. Frankel, E.N., Huang, S.-W., Kanner, J., and German, J.B., Interfacial phenomena in the evaluation of antioxidants: bulk oils vs. emulsions, J. Agric. Food Chem., 42, 1054-1059, 1994.
132. Huang, S.-W., Hopia, A., Frankel, E.N., and German, J.B., Antioxidant activity of α-tocopherol and Trolox in different lipid substrates: bulk oils vs. oil-in-water emulsions, J. Agric. Food Chem., 44, 444-452, 1996.
133. Jacobsen, C., Schwarz, K., Stoeckmann, H., Meyer, A.S., and Adler-Nissen, J., Partitioning of selected antioxidants in mayonnaise, J. Agric. Food Chem., 47, 3601-3610, 1999.
134. Jacobsen, C., Hartvigsen, K., Lund, P., Meyer, A.S., Adler-Nissen, J., Holstborg, J., and Hølmer, G., Oxidation in fish oil enriched mayonnaise: 1. Assessment of propyl gallate as antioxidant by discriminant partial least squares regression analysis, Z. Lebensm. Unters. Forsch., 210, 13-30, 1999.
135. Jacobsen, C., Hartvigsen, K., Lund, P., Adler-Nissen, J., Hølmer, G., and Meyer, A.S., 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., 210, 242-257, 2000.
136. Jacobsen, C., Hartvigsen, K., Lund, P., Thomsen, M.K., Skibsted, L.H., Hølmer, G., Adler-Nissen, J., and Meyer, A.S., Oxidation in fish oil enriched mayonnaise: 4. Effect of tocopherol concentration on oxidative deterioration, Eur. Food Res. Technol., 212, 308-318, 2001.
137. Reference deleted.
138. Timm-Heinrich, M., Xu, X., Nielsen, N.S., and Jacobsen, C., Oxidative stability of mayonnaise and milk drink produced with structured lipids based on fish oil and caprylic acid, Eur. Food Res. Technol., 219, 32-41, 2004.
139. Kolanowski, W., Swiderski, F., and Berger, S., Possibilities of fish oil application for foodproducts enrichment with omega-3 PUFA, Int. J. Food Sci. Nutr., 50, 39-49, 1999.
140. Kolanowski, W., Swiderski, F., Lis, E., and Berger, S., Enrichment of spreadable fats with polyunsaturated fatty acids omega-3 using fish oil, Int. J. Food Sci. Nutr., 52, 469-476, 2001.
141. Yong, F.V.K., Using unhydrogenated fish oil in margarine, INFORM, 1, 731-741, 1990.
142. Let, M.B., Jacobsen, C., and Meyer A.S., Effects of fish oil type, lipid antioxidants and presence of rapeseed oil on oxidative flavour deterioration of fish oil enriched milk, Eur. J. Lipid Sci. Technol., 106, 170-182, 2004.
143. Let, M.B., Jacobsen, C., and Meyer A.S., Sensory stability and oxidation of fish oil enriched milk is affected by milk storage temperatures and oil quality, Int. Dairy J., 15, 173-182, 2005.
144. Timm-Heinrich, M., Xu, X., Nielsen, N.S., and Jacobsen, C., Oxidative stability of milk drink containing structured lipids produced from sunflower oil and caprylic acid, Eur. J. Lipid Sci. Technol., 105, 459-470, 2003.
145. Huang, S.-W., Satué-Gracia, M.T., Frankel, E.N., and German, J.B., Effect of lactoferrin on oxidative stability of corn oil emulsions and liposomes, J. Agric. Food Chem., 47, 1356-1361, 1999.
146. Timm-Heinrich, M., Nielsen, N.S., Xu, X., and Jacobsen, C., Structured lipids containing C18:0, C18:1, C18:2, C18:3 or CLA in sn2-position: oxidative stability as bulk lipids and in milk drinks, Innov. Food Sci. Emerging Technol., 5, 249-261, 2004.
147. Keogh, M.K., O’Kennedy, B.T., Kelly, J., Auty, M.A., Kelly, P.M., Fureby, A., and Haahr, A.M., Stability to oxidation of spray-dried fish oil powder microencapsulated using milk ingredients, J. Food Sci., 66, 217-224, 2001.
148. Kagami, Y., Sugimury, S., Fujishima, N., Matsuda, K., Kometani, T., and Matsumura, Y., Oxidative stability, structure and physical characteristics of microcapsules formed by spray drying of fish oil with protein and dextrin wall materials, J. Food Sci., 68, 2248-2255, 2003.
149. Hardas, N., Danviriyakul, S., Foley, J.L., Nawar, W.W., and Chinachoti, P., Effect of the relative humidity on the oxidative stability and physical stability of encapsulated milk fat, J. Am. Oil Chem. Soc., 79, 151-158, 2002.
150. Velasco, J., Dobarganes, M.C., and Márquez-Ruiz, G., Oxidation of free and encapsulated oil fractions in dried microencapsulated fish oils, Grasas y Aceites, 51, 439-446, 2000.
151. Heinzelmann, K., Franke, K., Jensen, B., and Haahr, A.M., Protection of fish oil from oxidation by microencapsulation using freeze-drying techniques, Eur. J. Lipid Sci. Technol., 102, 114-121, 2000.
152. Hogan, S.A., O’Riordan, E.D., and O’Sullivan, Microencapsulation and oxidative stability of spraydried fish oil emulsions, J. Microencapsulation, 20, 675-688, 2003.
153. Becker, C.C. and Kyle, D.J., Developing functional foods containing algal docosahexaenoic acid, Food Technol., 52, 68-71, 1998.