Oxidative Stability of Polyunsaturated Edible Oils Mixed With Microcrystalline Cellulose

The oxidative stability of mixtures of edible oils containing polyunsaturated fatty acids (PUFA) and microcrystalline cellulose (MCC) was investigated. The mixtures studied consisted of oils of either camelina (CAM), cod liver (CLO), or salmon (SO) mixed with either colloidal or powdered MCC. A 50:5...

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Detalles Bibliográficos
Autores principales: Saga, Linda C., Rukke, Elling-Olav, Liland, Kristian Hovde, Kirkhus, Bente, Egelandsdal, Bjørg, Karlsen, Jan, Volden, Jon
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer-Verlag 2011
Materias:
Original Paper
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3213343/
https://www.ncbi.nlm.nih.gov/pubmed/22131555
http://dx.doi.org/10.1007/s11746-011-1865-1

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3213343/
https://www.ncbi.nlm.nih.gov/pubmed/22131555
http://dx.doi.org/10.1007/s11746-011-1865-1

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