Oxidation Stability of Eicosapentaenoic and Docosahexaenoic Acid Included in Cyclodextrins

Autor:	Akira Yasunishi, Pekka Linko, Hidefumi Yoshii, Yu-Yen Linko, Takeshi Furuta
Rok vydání:	1996
Předmět:	chemistry.chemical_classification Cyclodextrin Oxidation stability food and beverages eye diseases Fish meal chemistry Biochemistry Docosahexaenoic acid Sea food lipids (amino acids peptides and proteins) sense organs Food science human activities Polyunsaturated fatty acid
Zdroj:	Proceedings of the Eighth International Symposium on Cyclodextrins ISBN: 9780792340294
Popis:	We have proposed a novel method for complexing of the ω-3 polyunsaturated fatty acids (PUFA), such as eicosapentaenoic and docosahexaenoic acids, with cyclodextrin as dry powders by a twin-screw kneader. The effect of various oxidation conditions on powdery PUFA were investigated. Further, the powdery PUFA developed was employed in the preparation of fish meal as a functional sea food paste.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::fb05bd32785c6398ae2c7792dac57941 https://doi.org/10.1007/978-94-011-5448-2_126 Zobrazit plný text záznamu