EDP Sciences logo
Soumettre un article
rechercher
Menu
Accueil Tous les numéros Volume 17 / Numéro 4 (Juillet-Août 2010) OCL, 17 4 (2010) 251-258 Références
Open Access
Numéro
OCL
Volume 17, Numéro 4, Juillet-Août 2010
Dossier : Lipides marins
Page(s) 251 - 258
Section Conférence Chevreul
DOI https://doi.org/10.1051/ocl.2010.0327
Publié en ligne 15 juillet 2010
  • Dyerberg J, Bang HO. Hemostatic function and platelet poly-unsaturated fatty-acids in eskimos. Lancet 1979; 2: 433–435. [CrossRef] [PubMed] [Google Scholar]
  • Farvin KHS, Baron CP, Nielsen NS, Jacobsen C. Antioxidant activity of yoghurt peptides: part 1- in vitro assays and evaluation in ω-3 enriched milk. Food Chem 2010; 123: 1081–1089. [CrossRef] [Google Scholar]
  • Farvin KHS, Baron CP, Nielsen NS, Otte J, Jacobsen C. Antioxidant activity of yoghurt peptides: part 2 – characterisation of peptide fractions. Food Chem 2010; 123: 1090–1097. [CrossRef] [Google Scholar]
  • Frankel EN, Huang S-W, Kanner J, German JB. Interfacial phenomena in the evaluation of antioxidants: bulk oils vs emulsions. J Agric Food Chem 1994; 42: 1054–1059, [CrossRef] [Google Scholar]
  • Frankel EN. Lipid Oxidation. Dundee: The Oily Press, 2005. [CrossRef] [Google Scholar]
  • Horn AF, Nielsen NS, Jacobsen C. Addition of caffeic acid, ascorbyl palmitate or γ-tocopherol to fish oil enriched energy bars affects lipid oxidation differently. Food Chem 2009; 112: 412–420. [CrossRef] [Google Scholar]
  • Huang SW, Hopia A, Schwarz K, Frankel EN, German JB. Antioxidant activity of α-tocopherol and trolox in different lipid substrates: bulk oils vs oil-in-water emulsions. J Agric Food Chem 1996; 44: 444–452. [CrossRef] [Google Scholar]
  • Jacobsen C, Adler-Nissen J, Meyer AS. The effect of ascorbic acid on iron release from the emulsifier interface and on the oxidative flavor deterioration in fish oil enriched mayonnaise. J Agric Food Chem 1999; 47: 4917–4926. [CrossRef] [PubMed] [Google Scholar]
  • Jacobsen C, Hartvigsen K, Lund P, et al. Oxidation in fish oil enriched mayonnaise: 1. Assessment of propyl gallate as antioxidant by discriminant partial least squares regression analysis. Z Lebensm Unters Forsch 1999; 210: 13–30. [Google Scholar]
  • Jacobsen C, Hartvigsen K, Lund P, Adler-Nissen J, Hølmer G, Meyer AS. Oxidation in fish oil enriched mayonnaise: 2. Assessment of the efficacy of different tocopherol antioxidant systems by discriminant partial least squares regression analysis. Eur Food Res Technol 2000; 210: 242–257. [CrossRef] [Google Scholar]
  • Jacobsen C, Hartvigsen K, Lund P, et al. Oxidation in fish oil enriched mayonnaise: 4. Effect of tocopherol concentration on oxidative deterioration. Eur Food Res Technol 2001; 212: 308–318. [CrossRef] [Google Scholar]
  • Jacobsen C, Timm M, Meyer AS. Oxidation in fish oil enriched mayonnaise: ascorbic acid and low pH increase oxidative deterioration. J Agric Food Chem 2001; 49: 3947–3956. [CrossRef] [PubMed] [Google Scholar]
  • Jacobsen C, Hartvigsen K, Thomsen MK, et al. Lipid oxidation in fish oil enriched mayonnaise: calcium disodiumethylenediaminetetraacetate, but not gallic acid, strongly inhibited oxidative deterioration. J Agric Food Chem 2001; 49: 1009–1019. [CrossRef] [PubMed] [Google Scholar]
  • Jacobsen C, Let MB, Nielsen NS, Meyer AS. Antioxidant strategies for preventing oxidative flavour deterioration of foods enriched with n-3 polyunsaturated lipids: a comparative evaluation. Trends Food Sci Technol 2008a; 19: 76–93. [CrossRef] [Google Scholar]
  • Jacobsen C, Let MB, Sørensen ADM, Horn AF, Timm-Heinrich M, Nielsen NS. Applications of natural antioxidants in omega-3 enriched foods. Electron J Environ Agric Food Chem 2008b; 7: 3288–3295. [Google Scholar]
  • Laguerre M, Giraldo LJL, Lecomte J, et al. Chain length affects antioxidant properties of chlorogenate esters in emulsion: the cutoff theory behind the polar paradox. J Agric Food Chem 2009; 57: 11335–11342. [CrossRef] [PubMed] [Google Scholar]
  • Let MB, Jacobsen C, Meyer AS. Effects of fish oil type, lipid antioxidants and presence of rapeseed oil on oxidative flavour deterioration of fish oil enriched milk. Eur J Lipid Sci Technol 2004; 106: 170–182. [CrossRef] [Google Scholar]
  • Let MB, Jacobsen C, Meyer AS. Sensory stability and oxidation of fish oil enriched milk is affected by milk storage temperatures and oil quality. Internat Dairy J 2005; 15: 173–182. [CrossRef] [Google Scholar]
  • Let MB, Jacobsen C, Pham KA, Meyer AS. Protection against oxidation of fish oil enriched milk emulsions through addition of rapeseed oil or antioxidants. J Agric Food Chem 2005; 53: 5429–5437. [CrossRef] [PubMed] [Google Scholar]
  • Let MB, Jacobsen C, Meyer AS. Lipid oxidation in milk, yoghurt and salad dressing enriched with neat fish oil or pre-emulsified fish oil. J Agric Food Chem 2007; 55: 7802–7809. [CrossRef] [PubMed] [Google Scholar]
  • Let MB, Jacobsen C, Sørensen ADM, Meyer AS. Homogenization conditions affects the oxidative stability of fish oil enriched milk emulsions: lipid oxidation. J Agric Food Chem 2007; 55: 1773–1780. [CrossRef] [PubMed] [Google Scholar]
  • Let MB, Jacobsen C, Meyer AS. Ascorbyl palmitate, gamma-tocopherol, and EDTA affect lipid oxidation in fish oil enriched salad dressing differently. J Agric Food Chem 2007; 55: 2369–2375. [CrossRef] [PubMed] [Google Scholar]
  • Mei LY, Mcclements DJ, Decker EA. Lipid oxidation in emulsions as affected by charge status of antioxidants and emulsion droplets. J Agric Food Chem 1999; 47: 2267–2273. [CrossRef] [PubMed] [Google Scholar]
  • Nielsen NS, Jacobsen C. Oxidation in fish oil enriched fish paté. Eur Food ResTech 2010; (submitted). [Google Scholar]
  • Nielsen NS, Petersen A, Meyer AS, Timm-Heinrich M, Jacobsen C. The effects of lactoferrin, phytic acid and EDTA on oxidation in two food emulsions enriched with long chain polyunsaturated fatty acids. J Agric Food Chem 2004; 52: 7690–7699. [CrossRef] [PubMed] [Google Scholar]
  • Nielsen NS, Debnath D, Jacobsen C. Oxidative stability of fish oil enriched drinking yoghurt. Internat Dairy J 2007; 17: 1478–1485. [CrossRef] [Google Scholar]
  • Nielsen NS, Klein A, Jacobsen C. Effect of ingredients on oxidative stability of fish oil enriched drinking yoghurt. Eur J Lipid Sci Technol 2009; 111: 337–345. [CrossRef] [Google Scholar]
  • Porter WL. Paradoxical behavior of antioxidants in food and biological systems. Toxicol Ind Health 1993; 9: 93–122. [PubMed] [Google Scholar]
  • Ruxton CHS, Reed SC, Simpson MJA, Millington KJ. The health benefits of omega-3 poluunsaturated fatty acids: a review of the evidence. J Human Nutrition Diet 2007; 20: 275–285. [CrossRef] [PubMed] [Google Scholar]
  • Sørensen ADM, Baron CP, Let MB, Brüggemann D, Pedersen LRL, Jacobsen C. Homogenization conditions affects the oxidative stability of fish oil enriched milk emulsions: oxidation linked to changes in the protein composition at the oil-water interface. J Agric Food Chem 2007; 55: 1781–1789. [CrossRef] [PubMed] [Google Scholar]
  • Sørensen ADM, Nielsen NS, Jacobsen C. Oxidative stability of fish oil enriched mayonnaise based salads. Eur J Lipid Sci Technol 2010; 112: 476–487. [CrossRef] [Google Scholar]
  • Sørensen ADM. The influence of ingredients or lipophilized antioxidants on the oxidative stability of fish oil enriched food systems. Ph.d. thesis. National Food Institute. Technical University of Denmark, 2010. [Google Scholar]
  • Timm-Heinrich M, Xu X, Nielsen NS, Jacobsen C. Oxidative stability of milk drink containing structured lipids produced from sunflower oil and caprylic acid. Eur J Lipid Sci Technol 2003; 105: 459–470. [CrossRef] [Google Scholar]
  • Timm-Heinrich M, Xu X, Nielsen NS, Jacobsen C. Oxidative stability of mayonnaise and milk drink produced with structured lipids based on fish oil and caprylic acid. Eur Food Res Technol 2004; 219: 32–241. [CrossRef] [Google Scholar]
  • Venkateshwarlu G, Let MB, Meyer AS, Jacobsen C. Chemical and olfactometric characterization of volatile flavor compounds in a fish oil enriched milk emulsion. J Agric Food Chem 2004; 52: 311–317. [CrossRef] [PubMed] [Google Scholar]
  • Venkateshwarlu G, Let MB, Meyer AS, Jacobsen C. Modelling the sensory impact of defined combinations of volatile lipid oxidation products on fishy and metallic off-flavors. J Agric Food Chem 2004; 52: 1635–1641. [CrossRef] [PubMed] [Google Scholar]

Les statistiques affichées correspondent au cumul d'une part des vues des résumés de l'article et d'autre part des vues et téléchargements de l'article plein-texte (PDF, Full-HTML, ePub... selon les formats disponibles) sur la platefome Vision4Press.

Les statistiques sont disponibles avec un délai de 48 à 96 heures et sont mises à jour quotidiennement en semaine.

Le chargement des statistiques peut être long.