| People | Locations | Statistics |
|---|---|---|
| Naji, M. |
| |
| Motta, Antonella |
| |
| Aletan, Dirar |
| |
| Mohamed, Tarek |
| |
| Ertürk, Emre |
| |
| Taccardi, Nicola |
| |
| Kononenko, Denys |
| |
| Petrov, R. H. | Madrid |
|
| Alshaaer, Mazen | Brussels |
|
| Bih, L. |
| |
| Casati, R. |
| |
| Muller, Hermance |
| |
| Kočí, Jan | Prague |
|
| Šuljagić, Marija |
| |
| Kalteremidou, Kalliopi-Artemi | Brussels |
|
| Azam, Siraj |
| |
| Ospanova, Alyiya |
| |
| Blanpain, Bart |
| |
| Ali, M. A. |
| |
| Popa, V. |
| |
| Rančić, M. |
| |
| Ollier, Nadège |
| |
| Azevedo, Nuno Monteiro |
| |
| Landes, Michael |
| |
| Rignanese, Gian-Marco |
|
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
Places of action
| Organizations | Location | People |
|---|
document
Antioxidative properties of some phototropic microalgae grown in waste water
Abstract
Microalgae can be a new source of oil and protein in the aquaculture industry while their potential as natural sources of antioxidants has gained recent attention. Not only the fatty acid and amino acid composition but also the antioxidative properties of the micro algae biomass is important when selecting the species to be used for fish feed. The present study is part of a project which aims at developing new processing technologies, so that microalgae-biomass can be used as an alternative valuable resource in fish feed. Lipid and protein composition as well as antioxidative properties were used for the screening and selection of the species. In this study,the potential antioxidant activities of 12 micro algal sample fromChlorella., Spirulina., Euglena, Scenedesmus andHaematococcusspecies grownin waste water in Kalundborg micro algalfacilities were evaluated using three antioxidant assays,including the trolox equivalent antioxidant capacity, superoxide anion radical scavenging activity and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging capacity. Total phenolic contents (FolinCio-Calteau), tochols (HPLC), carotenoids (HPLC), flavones and ubiquinone (HPLC) contents also were measured. Antioxidant activity in micro algae varied strongly between species.