Oregano and Rosemary Extracts Inhibit Oxidation of Long-Chain n-3 Fatty Acids in Menhaden Oil
- Author
- BHALE, S. D1 ; XU, Z1 ; PRINYAWIWATKUL, W1 ; KING, J. M1 ; GODBER, J. S1
[1] Dept. of Food Science, Louisiana State Univ. Agricultural Center, Baton Rouge, LA 70803, United States - Source
Journal of food science. 2007, Vol 72, Num 9 ; C504-C508 ; ref : 1/4 p
- CODEN
- JFDSAZ
- ISSN
- 0022-1147
- Scientific domain
- Food science technology
- Publisher
- Institute of Food Technologists, Chicago, IL
- Publication country
- United States
- Document type
- Article
- Language
- English
- Author keyword
- antioxidant fish oil menhaden oregano oxidation rosemary
- Keyword (fr)
- Acide gras n-3 Antioxydant Chaîne longue Extrait Huile poisson Menhaden Origan Oxydation Romarin Acide gras polyinsaturé Epice Huile alimentaire Lipide
- Keyword (en)
- n-3 fatty acid Antioxidant Long chain Extract Fish oil Menhaden Oregano Oxidation Rosemary Polyunsaturated fatty acid Spice Edible oil Lipids
- Keyword (es)
- Acido graso n-3 Antioxidante Cadena larga Extracto Aceite pescado Menhaden Orégano Oxidación Romero Acido graso poliinsaturado Especia Aceite alimentario Lípido
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B08 Fat industries
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B13 Aroma and flavouring agent industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 19903748
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1111/j.1750-3841.2007.00569.x 
https://dx.doi.org/10.1111/j.1750-3841.2007.00569.x
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