Physical and oxidative stabilization of omega-3 fatty acids in surimi gels.

Tolasa, Sebnem

Physical and oxidative stabilization of omega-3 fatty acids in surimi gels. [electronic resource] - Journal of food science Apr 2010 - C305-10 p. digital

Publication Type: Comparative Study; Journal Article; Research Support, Non-U.S. Gov't

1750-3841

10.1111/j.1750-3841.2010.01560.x doi


Animals
Chemical Phenomena
Docosahexaenoic Acids--analysis
Eicosapentaenoic Acid--analysis
Fatty Acids, Omega-3--chemistry
Fish Oils--chemistry
Fish Products--analysis
Food Preservation--methods
Food, Fortified--analysis
Frozen Foods--analysis
Gadiformes
Gels--chemistry
Image Processing, Computer-Assisted
Peroxides--analysis
Phase Transition
Quality Control
Refrigeration
Thiobarbituric Acid Reactive Substances--analysis
Time Factors