Oxidative Stability of Polyunsaturated Edible Oils Mixed With Microcrystalline Cellulose

The oxidative stability of mixtures of edible oils containing polyunsaturated fatty acids (PUFA) and microcrystalline cellulose (MCC) was investigated. The mixtures studied consisted of oils of either camelina (CAM), cod liver (CLO), or salmon (SO) mixed with either colloidal or powdered MCC. A 50:5...

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Main Authors: Saga, Linda C., Rukke, Elling-Olav, Liland, Kristian Hovde, Kirkhus, Bente, Egelandsdal, Bjørg, Karlsen, Jan, Volden, Jon
Formato: Artigo
Idioma:Inglês
Publicado: Springer-Verlag 2011
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Original Paper
Acceso en liña:https://ncbi.nlm.nih.gov/pmc/articles/PMC3213343/
https://ncbi.nlm.nih.gov/pubmed/22131555
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s11746-011-1865-1
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