Omega-3 fatty acids and oxidative stability of ice cream supplemented with olein fraction of chia (Salvia hispanica L.) oil

BACKGROUND: Chia (Salvia hispanica L.) has been regarded as good source of polyunsaturated omega-3 fatty acids with cardiac, hepatic, hypotensive, antiallergic and antidiabetic role. Concentration of omega-3 fatty acids in chia oil can be enhanced by fractionation. Olein/low melting fraction of chia...

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Detalles Bibliográficos
Autores principales: Ullah, Rahman, Nadeem, Muhammad, Imran, Muhammad
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2017
Materias:
Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5297069/
https://www.ncbi.nlm.nih.gov/pubmed/28173808
http://dx.doi.org/10.1186/s12944-017-0420-y

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5297069/
https://www.ncbi.nlm.nih.gov/pubmed/28173808
http://dx.doi.org/10.1186/s12944-017-0420-y

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