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Some strategies for the stabilization of long chain n-3 PUFA-enriched foods: A review
Charlotte Jacobsen
National Food Institute
Research Group for Bioactives – Analysis and Application
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peer-review
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Agriculture & Biology
enriched foods
82%
omega-3 fatty acids
57%
polyunsaturated fatty acids
51%
lipid peroxidation
46%
emulsions
30%
mayonnaise
16%
antioxidants
14%
homogenization
11%
food industry
9%
salad dressings
8%
dietary recommendations
7%
transition elements
7%
milk
7%
colloids
6%
droplet size
6%
yogurt
6%
fish oils
6%
Medicine & Life Sciences
Fortified Food
80%
Omega-3 Fatty Acids
61%
Food
39%
Lipids
36%
Emulsions
36%
Antioxidants
16%
Oils
11%
Water
11%
Light Metals
10%
Milk
10%
Condiments
9%
Temperature
8%
Yogurt
7%
Food Industry
7%
Fish Oils
6%
Colloids
6%
Unsaturated Fatty Acids
6%
Bandages
5%
Fishes
5%
Engineering & Materials Science
Polyunsaturated fatty acids
100%
Lipids
62%
Stabilization
47%
Oxidation
45%
Emulsions
30%
Antioxidants
25%
Milk
12%
Fish
10%
Oils
9%
Water
7%
Transition metals
6%
Colloids
6%
Chemical Compounds
Food
39%
Lipid
32%
Polyunsaturated Fatty Acid
27%
Emulsion
23%
Oxidation Reaction
23%
Antioxidant Agent
14%
Homogenization
10%