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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Bibliografiske detaljer
Main Authors: Saga, Linda C., Rukke, Elling-Olav, Liland, Kristian Hovde, Kirkhus, Bente, Egelandsdal, Bjørg, Karlsen, Jan, Volden, Jon
Format: Artigo
Sprog:Inglês
Udgivet: Springer-Verlag 2011
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Original Paper
Online adgang: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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