Antioxidants and Functional Components in Aquatic Foods
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Published By John Wiley & Sons, Ltd

9781118855102, 9780813813677
Latest Documents Most Cited Documents Contributed Authors Related Sources Related Keywords

Methods for assessing the antioxidative activity of aquatic food compounds

2014 ◽  
pp. 151-174
Author(s):  
Holmfridur Sveinsdottir ◽  
Patricia Y. Hamaguchi ◽  
Hilma Eidsdottir Bakken ◽  
Hordur G. Kristinsson
Keyword(s):  
Antioxidative Activity ◽  
Aquatic Food

Oxidation in aquatic foods and analysis methods

2014 ◽  
pp. 1-22
Author(s):  
Magnea G. Karlsdottir ◽  
Holly T. Petty ◽  
Hordur G. Kristinsson
Keyword(s):  
Analysis Methods

Antioxidative strategies to minimize oxidation in formulated food systems containing fish oils and omega-3 fatty acids

2014 ◽  
pp. 127-150 ◽  
Author(s):  
Charlotte Jacobsen ◽  
Anna Frisenfeldt Horn ◽  
Ann-Dorit Moltke Sørensen ◽  
K. H. Sabeena Farvin ◽  
Nina Skall Nielsen
Keyword(s):  
Fatty Acids ◽  
Food Systems ◽  
Fish Oils ◽  
Omega 3 Fatty Acids ◽  
Omega 3

Antioxidant properties of marine macroalgae

2014 ◽  
pp. 283-317 ◽  
Author(s):  
Tao Wang ◽  
Rosa Jonsdottir ◽  
Gudrun Olafsdottir ◽  
Hordur G. Kristinsson
Keyword(s):  
Antioxidant Properties ◽  
Marine Macroalgae
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