Critical evaluation of non-thermal plasma as an innovative accelerated lipid oxidation technique in fish oil
- Author
- Jeroen Vandamme, Anton Nikiforov (UGent) , Klaas Dujardin, Christophe Leys (UGent) , Luc De Cooman and Jim Van Durme
- Organization
- Keywords
- ANTIOXIDANT ACTIVITIES, IN-WATER EMULSIONS, Fish oil, Antioxidant, ANTIBACTERIAL, STABILITY, GAMMA-TOCOPHEROL, FATTY-ACIDS, SHELF-LIFE, VITAMIN-E, Non-thermal plasma, ENHANCEMENT, DISCHARGES, Lipid oxidation
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Citation
Please use this url to cite or link to this publication: http://hdl.handle.net/1854/LU-7177622
- MLA
- Vandamme, Jeroen, et al. “Critical Evaluation of Non-Thermal Plasma as an Innovative Accelerated Lipid Oxidation Technique in Fish Oil.” FOOD RESEARCH INTERNATIONAL, vol. 72, 2015, pp. 115–25, doi:10.1016/j.foodres.2015.03.037.
- APA
- Vandamme, J., Nikiforov, A., Dujardin, K., Leys, C., Cooman, L. D., & Van Durme, J. (2015). Critical evaluation of non-thermal plasma as an innovative accelerated lipid oxidation technique in fish oil. FOOD RESEARCH INTERNATIONAL, 72, 115–125. https://doi.org/10.1016/j.foodres.2015.03.037
- Chicago author-date
- Vandamme, Jeroen, Anton Nikiforov, Klaas Dujardin, Christophe Leys, Luc De Cooman, and Jim Van Durme. 2015. “Critical Evaluation of Non-Thermal Plasma as an Innovative Accelerated Lipid Oxidation Technique in Fish Oil.” FOOD RESEARCH INTERNATIONAL 72: 115–25. https://doi.org/10.1016/j.foodres.2015.03.037.
- Chicago author-date (all authors)
- Vandamme, Jeroen, Anton Nikiforov, Klaas Dujardin, Christophe Leys, Luc De Cooman, and Jim Van Durme. 2015. “Critical Evaluation of Non-Thermal Plasma as an Innovative Accelerated Lipid Oxidation Technique in Fish Oil.” FOOD RESEARCH INTERNATIONAL 72: 115–125. doi:10.1016/j.foodres.2015.03.037.
- Vancouver
- 1.Vandamme J, Nikiforov A, Dujardin K, Leys C, Cooman LD, Van Durme J. Critical evaluation of non-thermal plasma as an innovative accelerated lipid oxidation technique in fish oil. FOOD RESEARCH INTERNATIONAL. 2015;72:115–25.
- IEEE
- [1]J. Vandamme, A. Nikiforov, K. Dujardin, C. Leys, L. D. Cooman, and J. Van Durme, “Critical evaluation of non-thermal plasma as an innovative accelerated lipid oxidation technique in fish oil,” FOOD RESEARCH INTERNATIONAL, vol. 72, pp. 115–125, 2015.
@article{7177622,
author = {{Vandamme, Jeroen and Nikiforov, Anton and Dujardin, Klaas and Leys, Christophe and Cooman, Luc De and Van Durme, Jim}},
issn = {{0963-9969}},
journal = {{FOOD RESEARCH INTERNATIONAL}},
keywords = {{ANTIOXIDANT ACTIVITIES,IN-WATER EMULSIONS,Fish oil,Antioxidant,ANTIBACTERIAL,STABILITY,GAMMA-TOCOPHEROL,FATTY-ACIDS,SHELF-LIFE,VITAMIN-E,Non-thermal plasma,ENHANCEMENT,DISCHARGES,Lipid oxidation}},
language = {{eng}},
pages = {{115--125}},
title = {{Critical evaluation of non-thermal plasma as an innovative accelerated lipid oxidation technique in fish oil}},
url = {{http://doi.org/10.1016/j.foodres.2015.03.037}},
volume = {{72}},
year = {{2015}},
}
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