๐”– Bobbio Scriptorium
โœฆ   LIBER   โœฆ

Oxidative stability of fish oil enriched drinking yoghurt

โœ Scribed by Nina Skall Nielsen; Dipesh Debnath; Charlotte Jacobsen


Book ID
116540207
Publisher
Elsevier Science
Year
2007
Tongue
English
Weight
237 KB
Volume
17
Category
Article
ISSN
0958-6946

No coin nor oath required. For personal study only.


๐Ÿ“œ SIMILAR VOLUMES


Effect of ingredients on oxidative stabi
โœ Nina Skall Nielsen; Anna Klein; Charlotte Jacobsen ๐Ÿ“‚ Article ๐Ÿ“… 2009 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 326 KB ๐Ÿ‘ 1 views

## Abstract The oxidative stabilities of fish oilโ€enriched milk and fish oilโ€enriched drinking yoghurt were compared by following the development of lipid oxidation in plain milk, plain yoghurt and yoghurt to which ingredients present in drinking yoghurt were added one by one. All samples were enri

Oxidative stability of fish oil-enriched
โœ Ann-Dorit Moltke Sรธrensen; Nina Skall Nielsen; Charlotte Jacobsen ๐Ÿ“‚ Article ๐Ÿ“… 2010 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 490 KB ๐Ÿ‘ 1 views

## Abstract The oxidative stability of fish oilโ€enriched mayonnaiseโ€based salads and the influence of different vegetables in shrimp and tuna salads were evaluated. Moreover, the lipid oxidation in the presence of 1% oregano, rosemary, or thyme in fish oilโ€enriched tuna salad was assessed. The resu

Oxidative flavour deterioration of fish
โœ Mette B. Let; Charlotte Jacobsen; Edwin N. Frankel; Anne S. Meyer ๐Ÿ“‚ Article ๐Ÿ“… 2003 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 252 KB ๐Ÿ‘ 1 views

## Abstract The oxidative deterioration of milk emulsions supplemented with 1.5 wtโ€% fish oil was investigated by sensory evaluation and by determining the peroxide value and volatile oxidation products after cold storage. Two types of milk emulsions were produced, one with a highly unsaturated tun