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Effect of triacylglycerol structure of docosahexaenoic acid (DHA) in the feed on the lipids of livers in rats
Dietary lipids, predominantly triacylglycerols (TAGs) of seafood sources provide long-chain omega-3 polyunsaturated fatty acids [LC (n-3) PUFAs] which participate in numerous physiological functions in the body. Docosahexaenoic ...
Vitamin C in fruit juices – effects of source and headspace of package on stability
Ascorbic acid (vitamin C), is sensitive to heat, light, pH level, oxygen concentration and water activity. Its oxidation occurs relatively quickly if these influencing factors are not minimised. Due to its sensitivity, ...
Potential of the Baltic Sea bladderwrack as raw material for food and feed applications
A wide range of varieties of algae have been consumed globally for centuries. However, in Europe, and especially in the Nordic countries, the consumption of algae has been marginal. Despite that, algae product import is ...
Phenolic profile and antioxidant activities of the low-alcoholic fermented beverage processed from Finnish strawberries (Fragaria × ananassa)
Strawberry (Fragaria × ananassa) is commercially the most important berry in Finland, considering both cultivation area and yield. The popularity of this berry can be attributed to its appealing characteristics, as well ...
EFFECTS OF BERRY ADDITIVES AND SYNTHETIC ANTIOXIDANTS ON LIPID OXIDATION OF BALTIC HERRING (Clupea harengus membras) FISH MASS DURING COLD STORAGE
Baltic herring has great nutritional value due to its high levels of long chain omega-3 polyunsaturated fatty acids (PUFAs). However, this trait also makes Baltic herring susceptible to lipid oxidation. Industrial processes, ...