Alkyl chain length impacts the antioxidative effect of lipophilized ferulic acid in fish oil enriched milk

Autor: Ann-Dorit Moltke Sørensen, Karina Sieron Lyneborg, Pierre Villeneuve, Charlotte Jacobsen

Publikováno v: Journal of Functional Foods, Vol 18, Iss , Pp 959-967 (2015)

Lipophilization of phenolics by esterification with fatty alcohols may alter their localization in an emulsion and thereby their antioxidant efficacy. In this study, synthesized unbranched alkyl ferulates were evaluated as antioxidants in fish oil en

Externí odkaz: https://doaj.org/article/8655462f845f469fa37e40ed27b5f92e

The degree of lipophilization affects antioxidative efficacy of ferulates in omega-3 enriched milk

Autor: Ann-Dorit Moltke Sørensen, Karina Sieron Lyneborg, Pierre Villeneuve, Charlotte Jacobsen

Publikováno v: Sørensen, A-D M, Lyneborg, K S, Villeneuve, P & Jacobsen, C 2014, ' The degree of lipophilization affects antioxidative efficacy of ferulates in omega-3 enriched milk ' 105th AOCS Annual Meeting, San Antonio, TX, United States, 04/05/2014-07/05/2014, .
Technical University of Denmark Orbit

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::1535a76d2da22146cc81bfc8988f66b8
http://orbit.dtu.dk/en/publications/the-degree-of-lipophilization-affects-antioxidative-efficacy-of-ferulates-in-omega3-enriched-milk(09e55b75-88b2-456e-9b78-f41b9ae6329a).html