Oxidative stability of fish oil enriched drinking yoghurt

Nina Skall Nielsen; Dipesh Debnath; Charlotte Jacobsen

doi:10.1016/j.idairyj.2007.04.011

ScienceGate Book Chapters

JOURNAL ARTICLE

Oxidative stability of fish oil enriched drinking yoghurt

Nina Skall Nielsen Dipesh Debnath Charlotte Jacobsen

Year: 2007 Journal: International Dairy Journal Vol: 17 (12)Pages: 1478-1485 Publisher: Elsevier BV

DOI: 10.1016/j.idairyj.2007.04.011

Get Full-Text PDF Get Analytical Report

Keywords:

Food science Chemistry Citric acid Peroxide value Fish oil Rapeseed Ethylenediaminetetraacetic acid Oxidative phosphorylation Vitamin E Fish <Actinopterygii> Antioxidant Biochemistry Chelation Organic chemistry Biology Fishery

Metrics

Cited By

3.69

FWCI (Field Weighted Citation Impact)

Refs

0.93

Citation Normalized Percentile

Is in top 1%

Is in top 10%

Citation History

Topics

Edible Oils Quality and Analysis

Physical Sciences → Chemistry → Organic Chemistry

Antioxidant Activity and Oxidative Stress

Health Sciences → Medicine → Biochemistry

Biochemical Analysis and Sensing Techniques

Health Sciences → Nursing → Nutrition and Dietetics

Oxidative stability of fish oil enriched drinking yoghurt

Metrics

Citation History

Topics

Related Documents

Effect of ingredients on oxidative stability of fish oil‐enriched drinking yoghurt

Oxidative stability of fish oil enriched yoghurts

Development of Drinking Yoghurt Enriched in Magnesium

Oxidative stability of fish oil‐enriched mayonnaise‐based salads

Characterization of Oxidative Stability of Fish Oil‐ and Plant Oil‐Enriched Skimmed Milk