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Thermal and oxidative stability of Atlantic salmon oil (Salmo salar L.) and complexation with β-cyclodextrin

The thermal and oxidative stability of Atlantic salmon oil (Salmo salar L.) as well as its β-cyclodextrin (β-CD) complexation ability has been verified for the first time. The main omega-3 fatty acids, EPA and DHA, were significantly degraded, even at 50 °C. Their relative concentrations decrease fr...

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Detalles Bibliográficos
Autores principales:	Hădărugă, Daniel I, Ünlüsayin, Mustafa, Gruia, Alexandra T, Birău (Mitroi), Cristina, Rusu, Gerlinde, Hădărugă, Nicoleta G
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Beilstein-Institut 2016
Materias:	Full Research Paper
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4778528/ https://www.ncbi.nlm.nih.gov/pubmed/26977177 http://dx.doi.org/10.3762/bjoc.12.20

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