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河南牧业经济学院食品与生物工程学院(酒业学院)食品安全快速检测团队在ACS OMEGA期刊发表封面文章(图)
河南牧业经济学院食品与生物工程学院(酒业学院) 食品安全快速检测团队 ACS OMEGA 食源性致病菌
2022/11/26
Concentration of Omega-3 Polyunsaturated Fatty Acids from Rana Egg Oil by Urea Complexation and Response Surface Methodology
Omega-3 Polyunsaturated Fatty Acids Oil
2016/6/2
The optimum enrichment parameters of main omega-3 polyunsaturated fatty acids (ω-3 PUFAs) from Rana egg oil were investigated. Firstly, it was optimized the saponification condition. Secondly, the PUF...
Increasing the omega-3 content of traditional meat products by the addition of an underutilised by-product from fish processing
n-3 fatty acids human nutrition EPA DHA sausages pate
2015/10/9
The aim of our study was to find a way to use the minced fish flesh that is separated from the bones of carp after filleting (fish separate). In collaboration with the industry traditional recipes for...
Ultrasonic Emulsification of Whey Protein Isolate-Stabilized Nanoemulsions Containing Omega-3 Oil from Plant Seed
Whey Protein Isolate-Stabilized Nanoemulsions Plant Seed
2016/6/1
In this study, nanoemulsions containing omega-3 oil from Echium plantagineum seed and stabilized by Whey Protein Isolate (WPI) were prepared using ultrasonic emulsification technique. The ultrasonic p...