Sensory stability and oxidation of fish oil enriched milk is affected by milk storage temperature and oil quality

Autor: Charlotte Jacobsen, Anne S. Meyer, Mette Bruni Let

Publikováno v: International Dairy Journal. 15:173-182

The experiments evaluated the influence of fish oil quality and cold storage temperature on the oxidative stability of milk emulsions containing 1.0% w/w milk fat and 0.5% w/w of either a pure fish oil or a fish oil:rapeseed oil mixture. The results

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::f6d28f049ae7c8b5d577ef2ee007a9a2
https://doi.org/10.1016/j.idairyj.2004.06.003

Antioxidant strategies for preventing oxidative flavour deterioration of foods enriched with n-3 polyunsaturated lipids: a comparative evaluation

Autor: Nina Skall Nielsen, Mette Bruni Let, Charlotte Jacobsen, Anne S. Meyer

Publikováno v: Jacobsen, C, Let, M B, Nielsen, N S & Meyer, A S 2008, ' Antioxidant strategies for preventing oxidative flavour deterioration of foods enriched with n-3 polyunsaturated lipids: a comparative evaluation ', Trends in Food Science & Technology, vol. 19, no. 2, pp. 76-93 . https://doi.org/10.1016/j.tifs.2007.08.001

The aim of this review is to provide a better base for predicting the ability of antioxidants to prevent lipid oxidation in food emulsions in general and in functional food systems enriched with n-3 PUFA in particular. Therefore, the antioxidant effi

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::015323e1a598f2c8aec34ba2726856e5
https://orbit.dtu.dk/en/publications/c1b9a6e9-20e8-4d81-aa00-9bea7b9b86f2

Ascorbyl palmitate, gamma-tocopherol, and EDTA affect lipid oxidation in fish oil enriched salad dressing differently

Autor: Charlotte Jacobsen, Mette Bruni Let, Anne S. Meyer

Publikováno v: Journal of agricultural and food chemistry. 55(6)

The aim of the study was to investigate the ability of gamma-tocopherol, ethylenediaminetetraacetate (EDTA), and ascorbyl palmitate to protect fish oil enriched salad dressing against oxidation during a 6 week storage period at room temperature. The

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1840aed0795993958ec53e2edfcd77ed
https://pubmed.ncbi.nlm.nih.gov/17319681

Homogenization conditions affect the oxidative stability of fish oil enriched milk emulsions: oxidation linked to changes in protein composition at the oil-water interface

Autor: Mette Bruni Let, Lise Refstrup Linnebjerg Pedersen, Charlotte Jacobsen, Caroline P. Baron, Ann-Dorit Moltke Sørensen, Dagmar A. Brüggemann

Publikováno v: Sørensen, A-D M, Baron, C P, Let, M B, Brüggemann, D A, Pedersen, L R L & Jacobsen, C 2007, ' Homogenization conditions affect the oxidative stability of fish oil enriched milk emulsions: oxidation linked to changes in protein composition at the oil-water interface. ', Journal of Agricultural and Food Chemistry, vol. 55, no. 5, pp. 1781-9 .

Fish oil was incorporated into milk under different homogenization temperatures (50 and 72 °C) and pressures (5, 15, and 22.5 MPa). Subsequently, the oxidative stability of the milk and changes in the protein composition of the milk fat globule memb

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fd070d9ad1e434a603ae2a612ca93ae4
https://pubmed.ncbi.nlm.nih.gov/17288436

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Autor: Christine M. Williams, Judith Buttriss, Peter L. Zock, Danielle I. Shaw, Wendy L. Hall, Denis Lairon, Richard Planells, José López-Miranda, Pablo Pérez-Martinez, Francisco Pérez-Jiménez, Anne M. Minihane, Julie A. Lovegrove, Patrick Schrauwen, Wim H.M. Saris, Margriet S. Westerterp-Plantenga, Parveen Yaqoob, Sabine Tricon, Graham C. Burdge, Philip C. Calder, Zdzislaw E. Sikorski, Grazyna Sikorska-Wisniewska, Liisa Lähteenmäki, D.I. Givens, K.J. Shingfield, Y. Chilliard, Aidan P. Moloney, John F. Kerry, Joe P. Kerry, Julie M. Jones, Satya S. Jonnalagadda, C.M. Logan, J.M.W. Wallace, P.J. Robson, M.B.E. Livingstone, Eckhard Flöter, Arjen Bot, Charlotte Jacobsen, Mette Bruni, Tom A.B. Sanders, Johnathan A. Napier, Gerrit van Duijn, Erich E. Dumelin, Elke A. Trautwein, Jon Skorve, Karl Johan Tronstad, Hege Vaagenes Wergedahl, Kjetil Berge, Rolf Kristian Berge, Jon Songstad

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::dc0af852cc1bf26e22d3e6b72120a0bf
https://doi.org/10.1016/b978-1-85573-965-9.50025-x