261 related articles for article (PubMed ID: 14759155)
1. Incorporation and stabilization of omega-3 fatty acids in surimi made from cod, Gadus morhua.
Park Y; Kelleher SD; McClements DJ; Decker EA
J Agric Food Chem; 2004 Feb; 52(3):597-601. PubMed ID: 14759155
[TBL] [Abstract][Full Text] [Related]
2. Physical and oxidative stabilization of omega-3 fatty acids in surimi gels.
Tolasa S; Lee CM; Cakli S
J Food Sci; 2010 Apr; 75(3):C305-10. PubMed ID: 20492284
[TBL] [Abstract][Full Text] [Related]
3. Antioxidant properties of Teaw (Cratoxylum formosum Dyer) extract in soybean oil and emulsions.
Maisuthisakul P; Pongsawatmanit R; Gordon MH
J Agric Food Chem; 2006 Apr; 54(7):2719-25. PubMed ID: 16569066
[TBL] [Abstract][Full Text] [Related]
4. Stability of omega-3 fatty acids in fortified surimi seafoods during chilled storage.
Pérez-Mateos M; Boyd L; Lanier T
J Agric Food Chem; 2004 Dec; 52(26):7944-9. PubMed ID: 15612780
[TBL] [Abstract][Full Text] [Related]
5. Effect of 6-gingerol on physicochemical properties of grass carp (Ctenopharyngodon idellus) surimi fortified with perilla oil during refrigerated storage.
Mi H; Zhao B; Wang C; Yi S; Xu Y; Li J
J Sci Food Agric; 2017 Nov; 97(14):4807-4814. PubMed ID: 28374423
[TBL] [Abstract][Full Text] [Related]
6. Increasing the oxidative stability of liquid and dried tuna oil-in-water emulsions with electrostatic layer-by-layer deposition technology.
Klinkesorn U; Sophanodora P; Chinachoti P; McClements DJ; Decker EA
J Agric Food Chem; 2005 Jun; 53(11):4561-6. PubMed ID: 15913325
[TBL] [Abstract][Full Text] [Related]
7. Effects of dietary fish oil on lipid peroxidation and serum triacylglycerol levels in psychologically stressed mice.
Oarada M; Tsuzuki T; Gonoi T; Igarashi M; Kamei K; Nikawa T; Hirasaka K; Ogawa T; Miyazawa T; Nakagawa K; Kurita N
Nutrition; 2008 Jan; 24(1):67-75. PubMed ID: 18070659
[TBL] [Abstract][Full Text] [Related]
8. Hydroxytyrosol prevents oxidative deterioration in foodstuffs rich in fish lipids.
Pazos M; Alonso A; Sánchez I; Medina I
J Agric Food Chem; 2008 May; 56(9):3334-40. PubMed ID: 18426217
[TBL] [Abstract][Full Text] [Related]
9. Chicken surimi fortified by omega-3 fatty acid addition: manufacturing and quality properties.
Wang HL; Chou CH; Yu YS; Hsu CL; Wang SY; Ko YF; Chen YC
J Sci Food Agric; 2016 Mar; 96(5):1609-17. PubMed ID: 25988217
[TBL] [Abstract][Full Text] [Related]
10. Effects of wheat fiber addition on emulsion and lipid/protein stabilities of an omega-3 fatty acid-fortified chicken surimi product.
Samuel Wu YH; Lin DQ; Wang SY; Lin YL; Chen JW; Nakthong S; Chen YC
Poult Sci; 2021 Feb; 100(2):1319-1327. PubMed ID: 33518089
[TBL] [Abstract][Full Text] [Related]
11. Interactions of dietary fibre and omega-3-rich oil with protein in surimi gels developed with salt substitute.
Debusca A; Tahergorabi R; Beamer SK; Partington S; Jaczynski J
Food Chem; 2013 Nov; 141(1):201-8. PubMed ID: 23768348
[TBL] [Abstract][Full Text] [Related]
12. Gel strengthening effect of wood extract on surimi produced from mackerel stored in ice.
Balange AK; Benjakul S; Maqsood S
J Food Sci; 2009 Oct; 74(8):C619-27. PubMed ID: 19799658
[TBL] [Abstract][Full Text] [Related]
13. Fatty acid profile and oxidative stability of pork as influenced by duration and time of dietary linseed or fish oil supplementation.
Haak L; De Smet S; Fremaut D; Van Walleghem K; Raes K
J Anim Sci; 2008 Jun; 86(6):1418-25. PubMed ID: 18310496
[TBL] [Abstract][Full Text] [Related]
14. Effects of rosemary (Rosmarinus officinalis L.) extracts and dry ice on the physicochemical stability of omega-3 fatty-acid-fortified surimi-like meat products.
Wang YZ; Wang SY; Fu SG; Yang DJ; Yu YS; Chen JW; Chen YC
J Sci Food Agric; 2019 Jun; 99(8):3843-3851. PubMed ID: 30680724
[TBL] [Abstract][Full Text] [Related]
15. Effects of oxidized dietary oil and vitamin E supplementation on lipid profile and oxidation of muscle and liver of juvenile atlantic cod (Gadus morhua).
Zhong Y; Lall SP; Shahidi F
J Agric Food Chem; 2007 Jul; 55(15):6379-86. PubMed ID: 17583348
[TBL] [Abstract][Full Text] [Related]
16. Oxidation of cod liver oil during gastrointestinal in vitro digestion.
Larsson K; Cavonius L; Alminger M; Undeland I
J Agric Food Chem; 2012 Aug; 60(30):7556-64. PubMed ID: 22746365
[TBL] [Abstract][Full Text] [Related]
17. Application of melanin-free ink as a new antioxidative gel enhancer in sardine surimi gel.
Vate NK; Benjakul S; Agustini TW
J Sci Food Agric; 2015 Aug; 95(11):2201-7. PubMed ID: 25255729
[TBL] [Abstract][Full Text] [Related]
18. Prooxidant mechanisms of free fatty acids in stripped soybean oil-in-water emulsions.
Waraho T; Cardenia V; Rodriguez-Estrada MT; McClements DJ; Decker EA
J Agric Food Chem; 2009 Aug; 57(15):7112-7. PubMed ID: 19572645
[TBL] [Abstract][Full Text] [Related]
19. Lipid oxidation in milk, yoghurt, and salad dressing enriched with neat fish oil or pre-emulsified fish oil.
Let MB; Jacobsen C; Meyer AS
J Agric Food Chem; 2007 Sep; 55(19):7802-9. PubMed ID: 17715898
[TBL] [Abstract][Full Text] [Related]
20. Factors affecting lycopene oxidation in oil-in-water emulsions.
Boon CS; Xu Z; Yue X; McClements DJ; Weiss J; Decker EA
J Agric Food Chem; 2008 Feb; 56(4):1408-14. PubMed ID: 18237137
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]