Výsledky vyhledávání

New parameters for evaluating the quality of commercial krill oil capsules from the aspect of lipid oxidation and non‐enzymatic browning reactions

Autor: Inge Bruheim, Charlotte Jacobsen, F.S.H. Lu

Publikováno v: European Journal of Lipid Science and Technology. 117:1214-1224

Classical techniques such as Peroxide Value and Anisidine Value are not useful to evaluate the quality of krill oil. These techniques may underestimate lipid oxidation and other degradative reactions in krill oil. Therefore, the main objective of thi

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::e286077a3acfaa3fe40eb7071d6f51f4
https://doi.org/10.1002/ejlt.201400512

Zobrazit plný text záznamu

Plný text ve formátu HTML

The effect of thermal treatment on the quality changes of Antartic krill meal during the manufacturing process: High processing temperatures decrease product quality

Autor: Inge Bruheim, Charlotte Jacobsen, Marcel Tutor Ale, F.S.H. Lu

Publikováno v: European Journal of Lipid Science and Technology. 117:411-420

The quality of krill products is influenced by their manufacturing process and could be evaluated by their degradation products from lipid oxidation and non-enzymatic browning reactions. The main objectives of this study were: (i) to investigate the

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::ba13bc9450cc2b3941cb7dd9297bcb0a
https://doi.org/10.1002/ejlt.201400280

Zobrazit plný text záznamu

Maillard reaction and lipid peroxidation contribute to non‐enzymatic browning in krill‐based products: A model study on proposed mechanisms

Autor: Charlotte Jacobsen, Inge Bruheim, F.S.H. Lu

Publikováno v: European Journal of Lipid Science and Technology. 117:421-430

The main objective of this study was to further investigate whether the occurrence of Strecker degradation in krill-based products is due to the presence of N-Acetylglucosamine (amino sugar derived from krill exoskeleton) or lipid-derived carbonyls.

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::7d641c6de30b683ad61a63c987350c62
https://doi.org/10.1002/ejlt.201400281

Zobrazit plný text záznamu

Oxidative Stability and Sensory Attributes of Fermented Milk Product Fortified with Fish Oil and Marine Phospholipids

Autor: Nina Skall Nielsen, Ditte Green-Petersen, Birgitte Raagaard Thomsen, Charlotte Jacobsen, Grethe Hyldig, Caroline P. Baron, F.S.H. Lu

Publikováno v: Journal of the American Oil Chemists' Society. 90:1673-1683

Marine phospholipids (PL) are potential ingredients for food fortification due to its numerous advantages. The main objective of this study was to investigate whether a fermented milk product fortified with a mixture of marine PL and fish oil had bet

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::1ded8f4618fd413db5b33a6ec1ea3a99
https://doi.org/10.1007/s11746-013-2310-4

Zobrazit plný text záznamu

Oxidative degradation and non-enzymatic browning due to the interaction between oxidised lipids and primary amine groups in different marine PL emulsions

Autor: F.S.H. Lu, Caroline P. Baron, Nina Skall Nielsen, Charlotte Jacobsen

Publikováno v: Food Chemistry. 135:2887-2896

Due to the beneficial health effects of marine phospholipids (PL) there is an increasing industrial interest in using them for nutritional applications including emulsified foods. This study was undertaken to investigate both oxidative and hydrolytic

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8e67ce600142c275e783a4f52ce10e7b
https://doi.org/10.1016/j.foodchem.2012.07.008

Zobrazit plný text záznamu

Physico-chemical Properties of Marine Phospholipid Emulsions

Autor: Nina Skall Nielsen, Charlotte Jacobsen, F.S.H. Lu, Caroline Pascale Baron, Louise Helene Søgaard Jensen

Publikováno v: Journal of the American Oil Chemists' Society. 89:2011-2024

Many studies have shown that marine phospholipids (PL) have better bioavailability, better resistance towards oxidation and contain higher polyunsaturated fatty acids such as eicosapentaenoic (EPA) and docosahexaenoic acids (DHA) than triglycerides (

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::3d814c9ecc5ab997ea5a38d840087310
https://doi.org/10.1007/s11746-012-2105-z

Zobrazit plný text záznamu

Stability of docosahexaenoic acid and eicosapentaenoic acid in breads after baking and upon storage

Autor: Mohammad Hani Norziah, F.S.H. Lu

Publikováno v: International Journal of Food Science & Technology. 45:821-827

Summary Wholemeal bread and white bread were prepared by substituting shortening with refined menhaden fish oil (0.5%, 1.0% and 1.5% w/w). The stability of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) were evaluated over 5 days of stora

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::46403ac919e83f19ee9a6e7d70a11927
https://doi.org/10.1111/j.1365-2621.2010.02205.x

Zobrazit plný text záznamu

Marine phospholipids: The current understanding of their oxidation mechanisms and potential uses for food fortification

Autor: Nina Skall Nielsen, Caroline P. Baron, Charlotte Jacobsen, F.S.H. Lu

Publikováno v: Lu, H F S, Nielsen, N S, Baron, C P & Jacobsen, C 2017, ' Marine phospholipids: The current understanding of their oxidation mechanisms and potential uses for food fortification ', Critical Reviews in Food Science and Nutrition, vol. 57, no. 10, pp. 2057-2070 . https://doi.org/10.1080/10408398.2014.925422

There is a growing interest in using marine phospholipids (PL) as ingredient for food fortification due to their numerous health benefits. However, the use of marine PL for food fortification is a challenge due to the complex nature of the degradatio

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c288371cf03a3bcdaf5ae28b192c9c08
https://pubmed.ncbi.nlm.nih.gov/26558295

Zobrazit plný text záznamu

Vyhledávací nástroje:

Upřesnit hledání