Antioxidative strategies to minimize oxidation in formulated food systems containing fish oils and omega 3 fatty acids

Publication: Research - peer-review › Book chapter – Annual report year: 2009

Author: Jacobsen, Charlotte
Section for Aquatic Lipids and Oxidation, National Institute of Aquatic Resources, Technical University of Denmark, Søltofts Plads, Bygn. 221, 2800, Kgs. Lyngby
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Author: Horn, Anna Frisenfeldt
Section for Aquatic Lipids and Oxidation, National Institute of Aquatic Resources, Technical University of Denmark, Søltofts Plads, bygn. 221, 2800, Lyngby
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Author: Sørensen, Ann-Dorit Moltke
Section for Aquatic Lipids and Oxidation, National Institute of Aquatic Resources, Technical University of Denmark, Søltofts Plads, Bygn. 221, 2800, Kgs. Lyngby
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Author: Farvin, Sabeena
Section for Aquatic Lipids and Oxidation, National Institute of Aquatic Resources, Technical University of Denmark, Søltofts Plads, Bygning 221, 2800, Lyngby
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Author: Nielsen, Nina Skall
Section for Aquatic Lipids and Oxidation, National Institute of Aquatic Resources, Technical University of Denmark, Søltofts Plads, Bygn. 221, 2800, Kgs. Lyngby
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Original language	English
Title	Antioxidants and Functional Components in Aquatic Foods
Editors	H.G. Kristinsson
Publisher	Wiley-Blackwell
Publication date	2009
ISBN (print)	0813813670
State	Accepted

ID: 4318061

Antioxidant potential of water hyacinth (Eichornia crassipes): In vitro antioxidant activity and phenolic composition