Evaluation of sensory quality of instant foods fortified with omega-3 PUFA by addition of fish oil powder

Author： Kolanowski Wojciech Jaworska Danuta Laufenberg Günther Weißbrodt Jenny

ISSN： 1438-2377

Source： European Food Research and Technology A, Vol.225, Iss.5-6, 2007-09, pp. : 715-721

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Related content

Fortification of Foods with Omega-3 Polyunsaturated Fatty Acids

By Ganesan Balasubramanian Brothersen Carl McMahon Donald J.

Critical Reviews in Food Science and Nutrition, Vol. 54, Iss. 1, 2014-01 ,pp. : 98-114

Taylor & Francis Ltd

Access to resources Recommend Favorite

Systematic review of omega-3 enriched foods and health

By Lane Katie Elizabeth Derbyshire Emma

British Food Journal, Vol. 116, Iss. 1, 2013-12 ,pp. : 165-179

Emerald Group Publishing Ltd

Access to resources Recommend Favorite

Effect of cation exchange resin treatment and addition on sugar as anti-caking agent on retention of nutritional and sensory quality of lemon juice powder during storage

By Sharma Satish

Journal of Food Science and Technology, Vol. 48, Iss. 3, 2011-06 ,pp. : 296-304

Springer Publishing Company

Access to resources Recommend Favorite

Irradiation of gourmet foods - potential for improving sensory quality and process acceptability

By Jack Frances R Sanderson David C.W.

British Food Journal, Vol. 97, Iss. 8, 1995-08 ,pp. : 29-30

Emerald Group Publishing Ltd

Access to resources Recommend Favorite

Food Fortification with Omega-3 Fatty Acids; Microencapsulation as an Addition Method

Current Nutrition & Food Science, Vol. 14, Iss. 2, 2018-04 ,pp. : 90-103

Bentham Science Publishers

Access to resources Recommend Favorite