| People | Locations | Statistics |
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| Naji, M. |
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| Motta, Antonella |
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| Aletan, Dirar |
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| Mohamed, Tarek |
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| Ertürk, Emre |
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| Taccardi, Nicola |
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| Kononenko, Denys |
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| Petrov, R. H. | Madrid |
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| Alshaaer, Mazen | Brussels |
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| Bih, L. |
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| Casati, R. |
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| Muller, Hermance |
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| Kočí, Jan | Prague |
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| Šuljagić, Marija |
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| Kalteremidou, Kalliopi-Artemi | Brussels |
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| Azam, Siraj |
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| Ospanova, Alyiya |
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| Blanpain, Bart |
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| Ali, M. A. |
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| Popa, V. |
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| Rančić, M. |
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| Ollier, Nadège |
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| Azevedo, Nuno Monteiro |
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| Landes, Michael |
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| Rignanese, Gian-Marco |
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Jacobsen, Charlotte
Technical University of Denmark
in Cooperation with on an Cooperation-Score of 37%
Topics
Publications (12/12 displayed)
- 2023Physical and Oxidative Stability of Emulsions Stabilized with Fractionated Potato Protein Hydrolysates Obtained from Starch Production Side Streamcitations
- 2021The structure, viscoelasticity and charge of potato peptides adsorbed at the oil-water interface determine the physicochemical stability of fish oil-in-water emulsionscitations
- 2021The structure, viscoelasticity and charge of potato peptides adsorbed at the oil-water interface determine the physicochemical stability of fish oil-in-water emulsionscitations
- 2021The structure, viscoelasticity and charge of potato peptides adsorbed at the oil-water interface determine the physicochemical stability of fish oil-in-water emulsionscitations
- 2021Physical and Oxidative Stability of Low-Fat Fish Oil-in-Water Emulsions Stabilized with Black Soldier Fly (Hermetia illucens) Larvae Protein Concentratecitations
- 2014Lipid profiling of some authotrophic microalgae grown on waste water
- 2014Antioxidative properties of some phototropic microalgae grown in waste water
- 2013Oxidative stability of krill oil (Euphausia superba)
- 2013Recent advances in the field of omega-3-lipids
- 2012Stability and Stabilization of Omega-3 Oils as such and in Selected Foods
- 2009Oxidation of lipid and protein in horse mackerel (Trachurus trachurus) mince and washed minces during processing and storagecitations
- 2000Mechanism of initiation of oxidation in mayonnaise enriched with fish oil as studied by electron spin resonance spectroscopy
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document
Stability and Stabilization of Omega-3 Oils as such and in Selected Foods
Abstract
The application of omega-3 polyunsaturated fatty acids (PUFA) in foods has increased dramatically during the last decade due to the increasing awareness about the health beneficial effects of these fatty acids. Due to their polyunsaturated nature omega-3 PUFA are highly susceptible to lipid oxidation, which will lead to formation of undesirable fishy and rancid off-flavours. Such off-flavours can lead to consumer rejection of omega-3 enriched foods. Important issues to address in order to avoid lipid oxidation are 1) processing conditions and product composition, 2) omega-3 PUFA source and delivery system, and 3) addition of antioxidants.This presentation will summarize our current knowledge about these issues in a range of different omega-3 enriched foods.