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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

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