The Use of Unsaturated Fatty Acids in Liposomal Form to Get Bread Enriched with ω-3 Fatty Acids

By  

Current Nutrition & Food Science, Vol. 14, Iss. 1, 2018-01 ,pp. : 54-60

Bentham Science Publishers

Access to resources Recommend Favorite

Stability of n-3 Fatty Acids of Fish Protein Concentrate during Drying and Storage

By Borquez R.   Koller W.D.   Wolf W.   Spies W.E.L.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 30, Iss. 5, 1997-08 ,pp. : 508-512

Academic Press

Access to resources Recommend Favorite

A new, direct analytical method using LC-MS/MS for fatty acid esters of 3-chloro-1,2-propanediol (3-MCPD esters) in edible oils

By Yamazaki K.  

Food Additives & Contaminants: Part A, Vol. 30, Iss. 1, 2013-01 ,pp. : 52-68

Taylor & Francis Ltd

Access to resources Recommend Favorite

Wax Esters of n -3 Polyunsaturated Fatty Acids: A New Stable Formulation as a Potential Food Supplement. 1 — Digestion and Absorption in Rats

By Gorreta F.   Bernasconi R.   Galliani G.   Salmona M.   Tacconi M.T.   Bianchi R.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 35, Iss. 5, 2002-08 ,pp. : 458-465

Academic Press

Access to resources Recommend Favorite

Physiological Effects of Eicosapentaenoic Acid (EPA) and Docosahexaenoic Acid (DHA)—A Review

By Narayan Bhaskar   Miyashita Kazuo   Hosakawa Masashi  

Food Reviews International, Vol. 22, Iss. 3, 2006-07 ,pp. : 291-307

Taylor & Francis Ltd

Access to resources Recommend Favorite