Omega-3 fatty acids and oxidative stability of ice cream supplemented with olein fraction of chia (Salvia hispanica L.) oil

Lipids in Health and Disease

Volumn 16, Issue 1, 2017, Pages 1-8

  Ullah, Rahman ^a   Nadeem, Muhammad ^a   Imran, Muhammad ^b  

^a UNIVERSITY OF VETERINARY AND ANIMAL SCIENCES   (Pakistan)

^b GOVERNMENT COLLEGE UNIVERSITY   (Pakistan)

Author keywords

Flavonoids; Olein fraction; Omega 3 fatty acids; Oxidative stability; Phenolic contents

Indexed keywords

CHIA OIL; DOCOSAHEXAENOIC ACID; DOCOSAPENTAENOIC ACID; ICOSAPENTAENOIC ACID; LINOLENIC ACID; MILK FAT; QUERCETIN; TRIOLEIN; UNCLASSIFIED DRUG; VEGETABLE OIL; ANTIOXIDANT; FLAVONOID; OMEGA 3 FATTY ACID;

ARTICLE; CHEMICAL COMPOSITION; CHIA; COLORIMETRY; CONTROLLED STUDY; DIET SUPPLEMENTATION; DPPH RADICAL SCAVENGING ASSAY; ICE CREAM; INCUBATION TEMPERATURE; LIMIT OF QUANTITATION; NONHUMAN; OXIDATIVE STRESS; PLANT SEED; STORAGE; ANALYSIS; CHEMISTRY; DIETARY SUPPLEMENT; SALVIA;

ANTIOXIDANTS; DIETARY SUPPLEMENTS; FATTY ACIDS, OMEGA-3; FLAVONOIDS; ICE CREAM; PLANT OILS; SALVIA;

EID: 85011702031     PISSN: None     EISSN: 1476511X     Source Type: Journal    
DOI: 10.1186/s12944-017-0420-y     Document Type: Article

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