Advantages of techniques to fortify food products with the benefits of fish oil
2
Guangdong-Macau Traditional Chinese Medicine Technology Industrial Park Development Co., Ltd, Hengqin New Area, Zhuhai 519031, China
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4
Publication type: Journal Article
Publication date: 2020-11-01
scimago Q1
wos Q1
SJR: 1.698
CiteScore: 12.8
Impact factor: 8.0
ISSN: 09639969, 18737145
PubMed ID:
33233057
Food Science
Abstract
Fish oil has been widely applied in fortified food products because of its special health benefits especially containing high unsaturated fatty acids mainly docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA). Nowadays, there are various foods fortify with fish oil available in the market. The main challenge of fortification of food products with fish oil is its highly susceptible to oxidation and its influence on sensory attributes during storage. The fortification methods such as direct addition through bulk fish oil, emulsion or microencapsulation could effectively improve the oxidative stability of fish oil and mask unpleasant fishy flavour in fortified products. Therefore, this article provides a review of techniques, their advantages and limitations, together with the effects of incorporating fish oil in foods products.
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85
Total citations:
85
Citations from 2024:
36
(42.35%)
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GOST
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Jamshidi A. et al. Advantages of techniques to fortify food products with the benefits of fish oil // Food Research International. 2020. Vol. 137. p. 109353.
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Jamshidi A., Cao H., Xiao Jianbo 肖., Forbes-Hernández T. Y. Advantages of techniques to fortify food products with the benefits of fish oil // Food Research International. 2020. Vol. 137. p. 109353.
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TY - JOUR
DO - 10.1016/j.foodres.2020.109353
UR - https://doi.org/10.1016/j.foodres.2020.109353
TI - Advantages of techniques to fortify food products with the benefits of fish oil
T2 - Food Research International
AU - Jamshidi, Aniseh
AU - Cao, Hui
AU - Xiao Jianbo, 肖剑波
AU - Forbes-Hernández, Tamara Y.
PY - 2020
DA - 2020/11/01
PB - Elsevier
SP - 109353
VL - 137
PMID - 33233057
SN - 0963-9969
SN - 1873-7145
ER -
Cite this
BibTex (up to 50 authors)
Copy
@article{2020_Jamshidi,
author = {Aniseh Jamshidi and Hui Cao and 肖剑波 Xiao Jianbo and Tamara Y. Forbes-Hernández},
title = {Advantages of techniques to fortify food products with the benefits of fish oil},
journal = {Food Research International},
year = {2020},
volume = {137},
publisher = {Elsevier},
month = {nov},
url = {https://doi.org/10.1016/j.foodres.2020.109353},
pages = {109353},
doi = {10.1016/j.foodres.2020.109353}
}