Composition and stability of herring oil recovered from sorted byproducts as compared to oil from mixed byproducts

Autor: Silvia Masbernat-Martinez, Isabel Aidos, Joop Luten, Remko M. Boom, Albert van der Padt

Publikováno v: Journal of Agricultural and Food Chemistry, 50, 2818-2824
Journal of Agricultural and Food Chemistry 50 (2002)

Herring oils produced from three different types of byproducts, only heads, mixed, and headless byproducts, were compared. Heads byproducts and its oil presented the highest oxidation levels and the lowest α-tocopherol content. Heads contained the l

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4ccd42d2b33eb90e120be03bf73933e8
https://doi.org/10.1021/jf011318t

Characterisation of fatty acids in biological oil samples using comprehensive multidimensional gas chromatography

Autor: Joop Luten, Jacob de Boer, Udo A. Th. Brinkman, Isabel Aidos, Henk-Jan de Geus

Publikováno v: de Geus, H J, Aidos, I, de Boer, J, Luten, J B & Brinkman, U A T 2001, ' Characterisation of fatty acids in biological oil samples using comprehensive multidimensional gas chromatography. ', Journal of Chromatography A, vol. 910, no. 1, pp. 95-103 . https://doi.org/10.1016/S0021-9673(00)01183-3
Journal of Chromatography A, 910(1), 95-103. Elsevier
Journal of Chromatography. A, Including electrophoresis and other separation methods, 910, 95-103
Journal of Chromatography. A, Including electrophoresis and other separation methods 910 (2001)

Comprehensive multidimensional gas chromatography can adequately resolve very complex mixtures of analytes such as the fatty acid mixtures which are contained in, e.g., fish and vegetable oils. Well-ordered patterns are obtained in the two-dimensiona

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::698ff87a1d83601b5dde39a36877574d
https://doi.org/10.1016/s0021-9673(00)01183-3

Collagen content in farmed Atlantic salmon (Salmo salar, L.) and subsequent changes in solubility during storage on ice

Autor: Øyvind Lie, Gro-Ingunn Hemre, Karen M. Eckhoff, Isabel Aidos

Publikováno v: Food Chemistry. 62:197-200

To elucidate whether collagen is an important factor for fish flesh quality, the collagen content and its changes in solubility during storage on ice in muscle of farmed Atlantic salmon ( Salmo salar , L.) were measured. The contents of acidsoluble,

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::a85e3c81d5681a67a49ca00b1106cbf9
https://doi.org/10.1016/s0308-8146(97)00206-9

Stability of crude herring oil produced from fresh byproducts : influence of temperature during storage

Autor: Isabel Aidos, Remko M. Boom, A. van der Padt, Joop Luten, S. Lourenclo

Publikováno v: Journal of Food Science, 67(9), 3314-3320
Journal of Food Science 67 (2002) 9

Crude herring oil, extracted from fresh byproducts, was stored at 0, 20, and 50°C in order to study the effect of temperature on lipid oxidation. The oil had an initial peroxide value (PV), anisidine value (AV), and free fatty acids of 0.7 meq perox

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::01ddd5c29ab5e51555eccf0c86fc1739
https://research.wur.nl/en/publications/stability-of-crude-herring-oil-produced-from-fresh-byproducts-inf

Volatile oxidation products formed in crude herring oil under accelerated oxidative conditions

Autor: Benny Jensen, Charlotte Jacobsen, Isabel Aidos, Albert van der Padt, Remko M. Boom, Joop Luten

Publikováno v: ResearcherID
European Journal of Lipid Science and Technology 104 (2002)
Technical University of Denmark Orbit
European Journal of Lipid Science and Technology, 104, 808-818

Crude fish oil produced from herring byproducts was evaluated on its oxidative stability by a number of complementary methods. The oil was placed in a closed vessel, exposed to pure oxygen, and kept at 50 °C for up to 53 h. Six volatile compounds co

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::06d1fa7885347cb51b4c4ec35c327a0f
http://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcAuth=ORCID&SrcApp=OrcidOrg&DestLinkType=FullRecord&DestApp=WOS_CPL&KeyUT=WOS:000180113000006&KeyUID=WOS:000180113000006