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Effects of emulsification and microencapsulation on the oxidative stability of camelina and sunflower oils

✍ Scribed by O'Dwyer, Sandra P.; O'Beirne, David; Eidhin, Deirdre Ní; O'Kennedy, Brendan T.

Book ID
120087660
Publisher
Informa plc
Year
2013
Tongue
English
Weight
452 KB
Volume
30
Category
Article
ISSN
0265-2048

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Oxidative stability and acceptability of
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✍ Deirdre Ní Eidhin; David O'Beirne 📂 Article 📅 2010 🏛 John Wiley and Sons 🌐 English ⚖ 397 KB

## Abstract The effects of blending camelina oil with a number of fish oils on oxidative stability and fishy odour were evaluated. Camelina oil was found to be more stable than tuna oil, ‘omega‐3’ fish oil and salmon oil as indicated by predominantly lower ρ‐anisidine (AV), thiobarbituric acid reac