Add to ORKGNowadays there is an increasing interest in the fortification of foods with omega-3 polyunsaturated fatty acids (PUFA’s) because of their known health benefits. Dairy products are a suitable group for fortification since they are frequently consumed, however due to the susceptibility of PUFA’s to oxidation, questions arise about the oxidative stability of these fortified milk products. Moreover dairy products, as such, are already vulnerable to lipid and protein oxidation because of the presence of the photo sensitizer, riboflavin, which facilitates the generation of reactive carbonyl compounds. Little is known about the combined effect of light and lipid fortification on the stability of milk. Therefore this study investigated the effect ...
The polyunsaturated fatty acids (PUFA) of the n-3 and n-6 group are important in the human body. It ...
The oxidative stability of oil-in-water emulsions can be improved by engineering the surface of the ...
Oxidized flavor is a major problem currently affecting the dairy industry. The objectives of this re...
Nowadays there is an increasing interest in the fortification of foods with omega-3 polyunsaturated ...
The objective of this research was to determine the oxidative stability of fish oil blended with cru...
Enrichment of polyunsaturated fatty acids (PUFAs) is a growing trend in the food industry. However, ...
Nowadays, it is well recognized that polyunsaturated fatty acids (PUFAs) can provide extensive nutri...
The present work aimed to investigate the milk oxidative stability when the sheep diet includes a so...
Consumption of omega-3 (ω-3) fatty acids is beneficial for human health. Incorporation of ω-3 fatty ...
The diary industry uses various technologies to extend the shelf life of milk products. However, lon...
Milk fat is an important nutritional compound in the human diet. From the health point of view, some...
This article belongs to the Special Issue Recent Research Advances in Milk Lipids.ω3-polyunsaturated...
Milk from differently fed cows (supplemented with carotenoids from carrots or palm oil product Carot...
Food fortification has become a popular and useful way to deliver nutritive health benefits to popul...
The objective of this study was to investigate the differences in the oxidative stability during sto...
The polyunsaturated fatty acids (PUFA) of the n-3 and n-6 group are important in the human body. It ...
The oxidative stability of oil-in-water emulsions can be improved by engineering the surface of the ...
Oxidized flavor is a major problem currently affecting the dairy industry. The objectives of this re...
Nowadays there is an increasing interest in the fortification of foods with omega-3 polyunsaturated ...
The objective of this research was to determine the oxidative stability of fish oil blended with cru...
Enrichment of polyunsaturated fatty acids (PUFAs) is a growing trend in the food industry. However, ...
Nowadays, it is well recognized that polyunsaturated fatty acids (PUFAs) can provide extensive nutri...
The present work aimed to investigate the milk oxidative stability when the sheep diet includes a so...
Consumption of omega-3 (ω-3) fatty acids is beneficial for human health. Incorporation of ω-3 fatty ...
The diary industry uses various technologies to extend the shelf life of milk products. However, lon...
Milk fat is an important nutritional compound in the human diet. From the health point of view, some...
This article belongs to the Special Issue Recent Research Advances in Milk Lipids.ω3-polyunsaturated...
Milk from differently fed cows (supplemented with carotenoids from carrots or palm oil product Carot...
Food fortification has become a popular and useful way to deliver nutritive health benefits to popul...
The objective of this study was to investigate the differences in the oxidative stability during sto...
The polyunsaturated fatty acids (PUFA) of the n-3 and n-6 group are important in the human body. It ...
The oxidative stability of oil-in-water emulsions can be improved by engineering the surface of the ...
Oxidized flavor is a major problem currently affecting the dairy industry. The objectives of this re...