Physical Stability, Autoxidation, and Photosensitized Oxidation of ω-3 Oils in Nanoemulsions Prepared with Natural and Synthetic Surfactants-Reference-Cited by-同舟云学术

Physical Stability, Autoxidation, and Photosensitized Oxidation of ω-3 Oils in Nanoemulsions Prepared with Natural and Synthetic Surfactants

Published:2015-10-16 Issue:42 Volume:63 Page:9333-9340
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Uluata Sibel¹²,McClements D. Julian¹³,Decker Eric A.¹³

Affiliation:

1. Department of Food Science, University of Massachusetts Amherst, 228 Chenoweth Laboratory, 100 Holdsworth Way Amherst, Massachusetts 01003, United States

2. Department of Food Technology, Inonu University, 44280 Malatya, Turkey

3. Department of Biochemistry, Faculty of Science, King Abdulaziz University, P.O. Box 80203, Jeddah 21589, Saudi Arabia

Funder

Türkiye Hükûmeti

Cooperative State Research, Education and Extension Service

Türkiye Bilimsel ve Teknolojik Arastirma Kurumu

U.S. Department of Agriculture

Deanship of Scientific Research, King Abdulaziz University of Saudi Arabia

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.5b03572

Reference36 articles.

1. Long-chain omega-3 fatty acids: time to establish a dietary reference intake

2. The Effects of an Oral Supplement Enriched With Fish Oil, Prebiotics, and Antioxidants on Nutrition Status in Crohn’s Disease Patients

3. Role of fish oil in human health and possible mechanism to reduce the inflammation

4. Omega-3 fatty acids: physiology, biological sources and potential applications in supportive cancer care

5. The development of fruit-based functional foods targeting the health and wellness market: a review

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