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You searched for: Journal Trends in food science & technology Remove constraint Journal: Trends in food science & technology Publication Year 2016 Remove constraint Publication Year: 2016 Source 2016 v.56 Remove constraint Source: 2016 v.56 Subject oxidation Remove constraint Subject: oxidation
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1. Conventional spray-drying and future trends for the microencapsulation of fish oil

Author:
Encina, Cristian; Vergara, Cristina; Giménez, Begoña; Oyarzún-Ampuero, Felipe; Robert, Paz
Source:
Trends in food science & technology 2016 v.56 pp. 46-60
ISSN:
0924-2244
Subject:
emulsions; fish; fish oils; foods; human nutrition; humans; microencapsulation; off flavors; omega-3 fatty acids; oxidation; physicochemical properties; polyunsaturated fatty acids; shelf life; spray drying
Abstract:
... Polyunsaturated fatty acids, especially long-chain polyunsaturated omega-3 fatty acids (LCω3-PUFA), are essential in human nutrition because they play an important role in humans and prevent several diseases. Fish oil is a natural source of LCω3-PUFA that can be incorporated into food products. One of the major drawbacks of oils containing a high amount of LCω3-PUFA, such as fish oils, is their hi ...
DOI:
10.1016/j.tifs.2016.07.014

2. Lipid oxidation in mayonnaise and the role of natural antioxidants: A review

Author:
Ghorbani Gorji, Sara; Smyth, Heather E.; Sharma, Mary; Fitzgerald, Melissa
Source:
Trends in food science & technology 2016 v.56 pp. 88-102
ISSN:
0924-2244
Subject:
adverse effects; aldehydes; antioxidants; emulsions; free radicals; ingredients; lipid peroxidation; mayonnaise; oils; oxidation; oxidative stability; rancidity; sensory properties; shelf life
Abstract:
... Mayonnaise, a high-oil containing product, is susceptible to oxidation resulting in quality deterioration and the formation of undesirable components such as free radicals and reactive aldehydes. A better understanding of the factors affecting lipid oxidation and ways of retarding oxidation in mayonnaise is essential in order to improve the shelf-life of mayonnaise.This review presents up-to-date ...
DOI:
10.1016/j.tifs.2016.08.002

3. The biological activities, chemical stability, metabolism and delivery systems of quercetin: A review

Author:
Wang, Weiyou; Sun, Cuixia; Mao, Like; Ma, Peihua; Liu, Fuguo; Yang, Jie; Gao, Yanxiang
Source:
Trends in food science & technology 2016 v.56 pp. 21-38
ISSN:
0924-2244
Subject:
antioxidants; bioavailability; blood; cholesterol; encapsulation; food processing; heart diseases; heat; human nutrition; humans; hypertension; ingredients; kidneys; liver; metabolism; metal ions; methylation; micelles; mouth; nanoparticles; oxidation; pH; quercetin; small intestine; toxicity; water solubility
Abstract:
... Quercetin, one of the most well-known flavonoids, has been included in human diet for a long history. The use of quercetin has been widely associated with a great number of health benefits, including antioxidant, anti-inflammatory, antiviral and anticancer as well as the function to ease some cardiovascular diseases (i.e., heart disease, hypertension, and high blood cholesterol). However, poor wat ...
DOI:
10.1016/j.tifs.2016.07.004