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10 items by relevance
1 Conference paper

Oxidative stability of marine phospholipids

Lu, Henna Fung Sieng; Nielsen, Nina Skall; Baron, Caroline Pascale; Jacobsen, Charlotte

Many studies have shown that marine phospholipids (MPL) provide more advantages than fish oil. They have better bioavailability, better resistance towards oxidation and higher content of eicosapentaenoic acids (EPA) and docosahexaenoic acids (DHA) than oily triglycerides (fish oil). The objective

Year: 2011

Language: English

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2 Journal article

Oxidative Stability of Marine Phospholipids in the Liposomal Form and Their Applications

Lu, Henna Fung Sieng; Nielsen, Nina Skall; Timm-Heinrich, M.; Jacobsen, Charlotte

Lipids — 2011, Volume 46, Issue 1, pp. 3-23

Marine phospholipids (MPL) have attracted a great deal of attention recently as they are considered to have a better bioavailability, a better resistance towards oxidation and a higher content of eicosapentaenoic (EPA) and docosahexaenoic acids (DHA) than oily triglycerides (fish oil) from the same

Year: 2011

Language: English

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3 Master Thesis

Oxidative stability of foods enriched with marine phospholipids (translated: Oxidativ stabilitet i fødevarer beriget med marine phospholipider)

Thomsen, Birgitte Raagaard

DTU DTU National Food Institute — 2012

Year: 2012

Language: Undetermined

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4 Journal article

Oxidative Stability of Dispersions Prepared from Purified Marine Phospholipid and the Role of α-Tocopherol

Lu, Henna Fung Sieng; Nielsen, Nina Skall; Baron, Caroline P.; Diehl, Bernd W. K.; Jacobsen, Charlotte

Journal of Agricultural and Food Chemistry — 2012, Volume 60, Issue 50, pp. 12388-12396

The objective of this study was to investigate the oxidative stability of dispersions prepared from different levels of purified marine phospholipid (PL) obtained by acetone precipitation, with particular focus on the interaction between α-tocopherol and PL in dispersions. This also included

Year: 2012

Language: English

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5 Journal article

Oxidative Stability of Dispersions Prepared from Purified Marine Phospholipid and the Role of α-Tocopherol

Lu, F. S. Henna; Nielsen, Nina S.; Baron, Caroline P.; Diehl, Bernd W. K.; Jacobsen, Charlotte

Journal of Agricultural and Food Chemistry — 2012, Volume 60, Issue 50, pp. 12388-12396

The objective of this study was to investigate the oxidative stability of dispersions prepared from different levels of purified marine phospholipid (PL) obtained by acetone precipitation, with particular focus on the interaction between α-tocopherol and PL in dispersions. This also included

Year: 2012

Language: English

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6 Journal article

Oxidative Stability and Sensory Attributes of Fermented Milk Product Fortified with Fish Oil and Marine Phospholipids

Lu, Henna Fung Sieng; Thomsen, Birgitte Raagaard; Hyldig, Grethe; Green-Petersen, Ditte; Nielsen, Nina Skall; Baron, Caroline P.; et al. (1 more)

J a O C S — 2013, Volume 90, Issue 11, pp. 1673-1683

Marine phospholipids (PL) are potential ingredients for food fortification due to its numerous advantages. The main objective of this study was to investigate whether a fermented milk product fortified with a mixture of marine PL and fish oil had better oxidative stability than a fermented milk

Year: 2013

Language: English

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7 PhD Thesis

Physico-chemical properties, oxidative stability and non-enzymatic browning in marine phospholipid emulsions and their use in food applications

Lu, Henna Fung Sieng

DTU Food — 2013

Marine phospholipids (PL) contain a high level of eicosapentaenoic acids (EPA) and docosahexaenoic acids (DHA), which have documented beneficial effect on human health. In addition, marine PL are more advantageous than crude or refined fish oils. Marine PL are more resistant to oxidation, provide

Year: 2013

Language: English

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8 Conference paper

Physico-chemical properties, oxidative stability and non-enzymatic browning reactions in marine phospholipids emulsions and their applications for food enrichment

Lu, Henna Fung Sieng; Nielsen, Nina Skall; Baron, Caroline P.; Jacobsen, Charlotte

for food enrichment. The secondary objective was to investigate the different aspects of marine PL emulsions including: physico-chemical properties, oxidative stability and non-enzymatic browning reactions while identifying the important factors affecting their stability. The physical and oxidative

Year: 2013

Language: English

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9 Journal article

Impact of primary amine group from aminophospholipids and amino acids on marine phospholipids stability: Non-enzymatic browning and lipid oxidation

Lu, Henna Fung Sieng; Nielsen, Nina Skall; Baron, Caroline P.; Diehl, B. W. K.; Jacobsen, Charlotte

Food Chemistry — 2013, Volume 141, Issue 2, pp. 879-888

The main objective of this study was to investigate the oxidative stability and non-enzymatic browning reactions of marine PL in the presence or in the absence of primary amine group from aminophospholipids and amino acids. Marine phospholipids liposomal dispersions were prepared from two authentic

Year: 2013

Language: English

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