Publications per year
Publications per year
Publications
- 17 results
Search results
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2021
Food enrichment with omega-3 polyunsaturated fatty acids
Ghelichi, S., Hajfathalian, M., García-Moreno, P. J., Yesiltas, B., Moltke-Sørensen, A-D. & Jacobsen, C., 2021, Omega-3 Delivery Systems: Production, Physical Characterization and Oxidative Stability. García-Moreno, P. J., Jacobsen, C., Sørensen, A-D. M. & Yesiltas, B. (eds.). Academic Press, p. 395-425Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review
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High fat (>50%) oil-in-water emulsions as omega-3 delivery systems
Yesiltas, B., García-Moreno, P. J., Sørensen, A-D. M. & Jacobsen, C., 2021, Omega-3 Delivery Systems: Production, Physical Characterization and Oxidative Stability. García-Moreno, P. J., Jacobsen, C., Sørensen, A-D. M. & Yesiltas, B. (eds.). Academic Press, p. 255-273Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review
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Introduction to delivery systems and stability issues
Sørensen, A-D. M., García-Moreno, P. J., Yesiltas, B. & Jacobsen, C., 2021, Omega-3 Delivery Systems: Production, Physical Characterization and Oxidative Stability. García-Moreno, P. J., Jacobsen, C., Sørensen, A-D. M. & Yesiltas, B. (eds.). Academic Press, p. 107-117Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review
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Lipid oxidation and traditional methods for evaluation
Jacobsen, C., García-Moreno, P. J., Yesiltas, B. & Sørensen, A-D. M., 2021, Omega-3 Delivery Systems: Production, Physical Characterization and Oxidative Stability. García-Moreno, P. J., Jacobsen, C., Sørensen, A-D. M. & Yesiltas, B. (eds.). Academic Press, p. 183-200Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review
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Omega-3 nano-microencapsulates produced by electrohydrodynamic processing
García-Moreno, P. J., Rahmani-Manglano, N. E., Chronakis, I. S., Guadix, E. M., Yesiltas, B., Sørensen, A-D. M. & Jacobsen, C., 2021, Omega-3 Delivery Systems: Production, Physical Characterization and Oxidative Stability. García-Moreno, P. J., Jacobsen, C., Sørensen, A-D. M. & Yesiltas, B. (eds.). Academic Press, p. 345-370Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review
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2018
Antioxidant properties of seaweed-derived substances
Hermund, D. B., 2018, Bioactive Seaweeds for Food Application - Natural Ingredients for Healthy Diets. Academic Press, p. 201-221Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review
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Biopolymers for the Nano-microencapsulation of Bioactive Ingredients by Electrohydrodynamic Processing
García Moreno, P. J., Mendes, A. C. L., Jacobsen, C. & Chronakis, I. S., 2018, Polymers for Food Applications. T. J. G. (ed.). Springer, p. 447-479Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review
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Fish Discards as Source of Health-Promoting Biopeptides
Pérez-Gálvez, R., Espejo-Carpio, F. J., Morales-Medina, R., García Moreno, P. J., Guadix-Escobar, A. & Guadix-Escobar, E., 2018, Alternative and Replacement Foods. Holban, A. M. & Grumezescu, A. M. (eds.). Academic Press, Vol. 17. p. 177-204Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review
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2016
Oxidative Stability and Shelf Life of Food Emulsions
Jacobsen, C., 2016, Oxidative Stability and Shelf Life of Foods Containing Oils and Fats. Academic Press, p. 287-312 26 p.Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review
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2015
Fish Oils: Composition and Health Effects
Jacobsen, C., 2015, Encyclopedia of Food and Health. Elsevier, p. 686-692Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review
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2014
Antioxidative strategies to minimize oxidation in formulated food systems containing fish oils and omega 3 fatty acids
Jacobsen, C., Horn, A. F., Sørensen, A-D. M., Farvin, K. H. S. & Nielsen, N. S., 2014, Antioxidants and Functional Components in Aquatic Foods. Kristinsson, H. G. (ed.). Iowa, USA: Wiley-Blackwell, p. 127-150Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review
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Omega-3 fatty acids-enriched foods: health benefits and challenges
Jacobsen, C., 2014, Bioactive Compounds from Marine Foods: Plant and Animal Sources. Wiley-Blackwell, p. 153-172Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review
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2013
Enrichment of emulsified foods with omega-3 fatty acids
Jacobsen, C., Horn, A. F. & Nielsen, N. S., 2013, Food enrichment with omega-3 fatty acids. Cambridge England: Woodhead Publishing, p. 336-352Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review
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Stabilization of omega-3 oils and enriched foods using antioxidants
Jacobsen, C., Sørensen, A-D. M. & Nielsen, N. S., 2013, Food enrichment with omega-3 fatty acids. Cambridge, England: Woodhead Publishing, p. 130-149Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review
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2011
Omega-3 PUFAs as food ingredi
Jacobsen, C., 2011, Functional foods: concept to product. 2 ed. Cambridge England: Woodhead Publishing, p. 401-424Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review
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2010
Oxidation of fish oils and foods enriched with omega-3 polyunsaturated fatty acids
Jacobsen, C., 2010, Oxidation in foods and beverages and antioxidant applications. Woodhead Publishing, p. 156-182Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review
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Understanding and reducing oxidative flavour deterioration in foods
Jacobsen, C., 2010, Oxidation in foods and beverages and antioxidant applications. Woodhead Publishing, p. 122-142Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review