Oxidative reactions could produce free radicals and hydroxides that can be toxic and volatile compounds such as aldehydes and ketones that negatively affect the sensory properties of food. However, their incorporation into functional food is a significant challenge due to their low solubility in aqueous solvents, undesirable aroma, and high susceptibility to oxidative deterioration. Currently the incorporation of fish oil in diet is highly recommended due its high content of poly-unsaturated fatty acids, and their proved benefits on health.
0 Comments
Leave a Reply. |
Details
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |