{"refrec":{"BRefID":311201,"RR":"<b>Gheysen, L.; Lagae, N.; Devaere, J.; Goiris, K.; Goos, P.; Bernaerts, T.; Van Loey, A.; De Cooman, L.; Foubert, I.</b> (2019). Impact of <i>Nannochloropsis</i> sp. dosage form on the oxidative stability of n-3 LC-PUFA enriched tomato purees. <i>Food Chemistry 279</i>: 389-400. <a href=\"https://dx.doi.org/10.1016/j.foodchem.2018.12.026\" target=\"_blank\">https://dx.doi.org/10.1016/j.foodchem.2018.12.026</a>","BEntID":303562,"PublicFlag":1,"CheckedFlag":0,"wosflag":1,"vabbflag":1,"RefStringPartII":". <i>Food Chemistry 279</i>: 389-400. <a href=\"https://dx.doi.org/10.1016/j.foodchem.2018.12.026\" target=\"_blank\">https://dx.doi.org/10.1016/j.foodchem.2018.12.026</a>","DocTypID":8,"DocType":"Journal article","MarineFlag":0,"FreshFlag":0,"BrackishFlag":0,"TerrestrialFlag":0,"Authorstring":"Gheysen, L.; Lagae, N.; Devaere, J.; Goiris, K.; Goos, P.; Bernaerts, T.; Van Loey, A.; De Cooman, L.; Foubert, I.","OrigTitleTranslFlag":0,"Authorstringtrunc":"Gheysen, L. <i>et al.</i>","Englishabstract":"Microalgae are a sustainable alternative source of n-3 LC-PUFA that can be incorporated into the food chain either via the incorporation of the (intact or disrupted) biomass or by the incorporation of the oil extracted from the biomass. However, the impact of the dosage form on the enrichment of food products with n-3 LC-PUFA and their oxidative stability has never been described before. This study aims to contribute more insight on the impact of the dosage form of the photoautotrophic microalga <i>Nannochloropsis</i> in enriched tomato puree. Three different dosage forms of <i>Nannochloropsis</i> were compared to commercial fish oil and analyzed for their amount of n-3 LC-PUFA, lipid oxidation products, antioxidants and free fatty acids. Tomato purees supplemented with dosage forms derived from <i>Nannochloropsis</i> showed higher oxidative stability than those supplemented with commercial fish oil. The highest oxidative stability was observed for purees supplemented with <i>Nannochloropsis</i> biomass irrespective of whether it was pre-disrupted.","AbstractOtherLang":null,"BibLvlCode":"AS","StandardTitle":"Impact of <i>Nannochloropsis</i> sp. dosage form on the oxidative stability of n-3 LC-PUFA enriched tomato purees","OrigTitleLangCode":"en","OrigTitleLangCodeExtended":"eng","OrigTitleLangID":15,"DateLastModified":{"date":"2024-12-10 01:33:17.368041","timezone_type":1,"timezone":"+01:00"},"UserAccessRight":null,"UserAccID":null,"AuthorKeywords":"Microalgae; Oil; Biomass; Incorporation form; Processing; Food application","OtherDescriptors":null,"Notes":null,"AnaPub":2019,"MonPub":null,"DateUpdate":"2019-06-26","DateCreate":"2019-05-23","SecASFANote":null,"ConfID":null,"PeerRev":1,"VlizCoreFlag":1,"WoScode":"WOS:000454689200047","VABBcode":null,"OpenAcc":0,"DOI":"10.1016/j.foodchem.2018.12.026"},"refs":null,"anarec":{"AnaID":311201,"PubliDate":2019,"Pagination":"389-400","XtraPublOfAnaID":null,"ISBN":null,"Volume":"279","Issue":null,"BRefMon":null,"BRefMonRR":null,"BRefXtra":null,"BRefXtraRR":null,"SerBRefID":45225,"SerRR":"Food Chemistry. Elsevier: London.  ISSN 0308-8146; e-ISSN 1873-7072","StandardTitleSer":"Food Chemistry","ISSN":"0308-8146","AbbrevSer":"Food Chemistry","StandardTitleMon":null,"StartPage":389,"Pages":12,"ToPubliDate":null,"BRefBibLvlCode":"S","SerNotes":null},"monrec":null,"serrec":null,"relations":null,"relationsRev":null,"addrec":null,"othpubs":null,"ownerships":null,"authors":[{"AutName":"Gheysen","Firstname":"Lore","Initials":"L.","Affiliation":"KU Leuven Kulak, Research Unit Food & Lipids","Discriminator":null,"CorporateFlag":0,"BEntID":303562,"AutID":367873,"OrderNr":1,"DegrID":null,"EditorFlag":0,"CorrespFlag":0,"IllustratorFlag":0,"ReviserFlag":0,"TranslatorFlag":0,"InsAcronym":null,"InsFSN":"KU Leuven; Group Science, Engineering and Technology; Department of Microbial and Molecular Systems; Laboratory Food & Lipids","ORCID":"0000-0003-2130-4073","PersID":36124,"InsID":12210},{"AutName":"Lagae","Firstname":"Nele","Initials":"N.","Affiliation":"KU Leuven Kulak, Research Unit Food & Lipids","Discriminator":null,"CorporateFlag":0,"BEntID":303562,"AutID":376954,"OrderNr":2,"DegrID":null,"EditorFlag":0,"CorrespFlag":0,"IllustratorFlag":0,"ReviserFlag":0,"TranslatorFlag":0,"InsAcronym":null,"InsFSN":"KU Leuven; Group Science, Engineering and Technology; Department of Microbial and Molecular Systems; Laboratory Food & Lipids","ORCID":null,"PersID":37696,"InsID":12210},{"AutName":"Devaere","Firstname":"Jolien","Initials":"J.","Affiliation":"KU Leuven Technology Campus Ghent, Laboratory of Enzyme, Fermentation and Brewing Technology","Discriminator":null,"CorporateFlag":0,"BEntID":303562,"AutID":376955,"OrderNr":3,"DegrID":null,"EditorFlag":0,"CorrespFlag":0,"IllustratorFlag":0,"ReviserFlag":0,"TranslatorFlag":0,"InsAcronym":"EFBT","InsFSN":"KU Leuven; Group Science, Engineering and Technology; Department of Microbial and Molecular Systems; Technology Cluster Bioengineering Technology; Laboratory of Enzyme, Fermentation and Brewing Technology","ORCID":null,"PersID":37697,"InsID":13812},{"AutName":"Goiris","Firstname":"Koen","Initials":"K.","Affiliation":"KU Leuven Technology Campus Ghent, Laboratory of Enzyme, Fermentation and Brewing Technology","Discriminator":null,"CorporateFlag":0,"BEntID":303562,"AutID":382698,"OrderNr":4,"DegrID":null,"EditorFlag":0,"CorrespFlag":0,"IllustratorFlag":0,"ReviserFlag":0,"TranslatorFlag":0,"InsAcronym":"EFBT","InsFSN":"KU Leuven; Group Science, Engineering and Technology; Department of Microbial and Molecular Systems; Technology Cluster Bioengineering Technology; Laboratory of Enzyme, Fermentation and Brewing Technology","ORCID":null,"PersID":28152,"InsID":13812},{"AutName":"Goos","Firstname":"Peter","Initials":"P.","Affiliation":"KU Leuven, Department of Biosystems, MeBioS Division","Discriminator":null,"CorporateFlag":0,"BEntID":303562,"AutID":376956,"OrderNr":5,"DegrID":null,"EditorFlag":0,"CorrespFlag":0,"IllustratorFlag":0,"ReviserFlag":0,"TranslatorFlag":0,"InsAcronym":null,"InsFSN":"Katholieke Universiteit Leuven; Afdeling Mechatronica, biostatistiek en sensoren (MeBioS)","ORCID":null,"PersID":null,"InsID":8776},{"AutName":"Bernaerts","Firstname":"Tom","Initials":"T.","Affiliation":"Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven","Discriminator":null,"CorporateFlag":0,"BEntID":303562,"AutID":367875,"OrderNr":6,"DegrID":null,"EditorFlag":0,"CorrespFlag":0,"IllustratorFlag":0,"ReviserFlag":0,"TranslatorFlag":0,"InsAcronym":"LFoRCe","InsFSN":"KU Leuven; Group Science, Engineering and Technology; Department of Microbial and Molecular Systems; Leuven Food Science and Nutrition Research Centre","ORCID":"0000-0002-2405-8384","PersID":35878,"InsID":13670},{"AutName":"Van Loey","Firstname":"Ann","Initials":"A.","Affiliation":"Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven","Discriminator":null,"CorporateFlag":0,"BEntID":303562,"AutID":367881,"OrderNr":7,"DegrID":null,"EditorFlag":0,"CorrespFlag":0,"IllustratorFlag":0,"ReviserFlag":0,"TranslatorFlag":0,"InsAcronym":"LFoRCe","InsFSN":"KU Leuven; Group Science, Engineering and Technology; Department of Microbial and Molecular Systems; Leuven Food Science and Nutrition Research Centre","ORCID":"0000-0002-9164-7760","PersID":36114,"InsID":13670},{"AutName":"De Cooman","Firstname":"Luc","Initials":"L.","Affiliation":"KU Leuven Technology Campus Ghent, Laboratory of Enzyme Fermentation and Brewing Technology","Discriminator":null,"CorporateFlag":0,"BEntID":303562,"AutID":367883,"OrderNr":8,"DegrID":null,"EditorFlag":0,"CorrespFlag":0,"IllustratorFlag":0,"ReviserFlag":0,"TranslatorFlag":0,"InsAcronym":"EFBT","InsFSN":"KU Leuven; Group Science, Engineering and Technology; Department of Microbial and Molecular Systems; Technology Cluster Bioengineering Technology; Laboratory of Enzyme, Fermentation and Brewing Technology","ORCID":null,"PersID":34064,"InsID":13812},{"AutName":"Foubert","Firstname":"Imogen","Initials":"I.","Affiliation":"KU Leuven Kulak, Research Unit Food & Lipids","Discriminator":null,"CorporateFlag":0,"BEntID":303562,"AutID":320080,"OrderNr":9,"DegrID":null,"EditorFlag":0,"CorrespFlag":0,"IllustratorFlag":0,"ReviserFlag":0,"TranslatorFlag":0,"InsAcronym":null,"InsFSN":"KU Leuven; Group Science, Engineering and Technology; Department of Microbial and Molecular Systems; Laboratory Food & Lipids","ORCID":"0000-0001-8735-8926","PersID":26325,"InsID":12210}],"mapdetails":null,"datasets":null,"monographs":null,"monparts":null,"serparts":null,"BEntOpen":null,"BEntPrivate":null,"availability":[{"BInstID":329009,"LibID":36,"BRefID":311201,"EmbargoDate":null,"FullEmbargoDate":null,"PhysMedID":16,"hasOCRd":null,"ShelfLocCode":"329009","RFID":null,"PaidValue":null,"Medium":"Server","Description":"Interne VLIZ documenten","Acronym":"VLIZ","Library":"Vlaams Instituut voor de Zee","DutchTerm":"Non-open access","URL":null,"ClassifID":228,"Classification":"Non-open access","ReqLink":1,"ClassifTypID":3,"URLLocation":"https://www.vliz.be/imisdocs/publications/","SubDir":1,"InternalReq":1,"LoggedInReq":1,"Disclaimer":"Disclaimer_VLIZ_Intern","DutchDisclaimer":"<p>Deze publicatie is enkel beschikbaar voor persoonlijk gebruik binnen de Innovocean site <br />en mag op geen enkele manier verder worden verspreid.</p>","FileFormat":".pdf","FileDescr":"pdf","InsPub":1,"InsID":36,"FileFormID":6,"LendableFlag":1,"PublicFlag":1,"orderLib":"A","Notes":null,"AccConID":null,"AccessConstraint":null,"LicURL":null}],"litstyles":null,"thespers":null,"arch2discl":null,"SERpubls":[{"PublName":"Elsevier","City":"London"}],"MONpubls":null,"pictures":[],"thestermsPath":null,"thestermsASFA":null,"taxtermsASFA":null,"geotermsASFA":null,"collections":null,"conf":null,"proj":null,"Physdatasets":null,"spcols":{"222":{"SpName":"BMB - Belgische Mariene Bibliografie","SpColID":222,"ParSpColID":null,"TopParID":null,"ShortName":"BMB","URLLocation":null,"LibID":36,"OpenRepoFlag":null,"SpTypID":null,"TopParIDNotWebsite":null,"SpColPath":"BMB"}},"doi":null,"publs":null,"serparttypes":null,"monauthors":null,"MParts":null,"SParts":null,"hLibs":null,"langs":[{"BEntID":303562,"AbstractFlag":0,"LangID":15,"LangCode":"en","Lang":"English","DutchTerm":"Engels","LangCodeExtended":"eng"},{"BEntID":303562,"AbstractFlag":1,"LangID":15,"LangCode":"en","Lang":"English","DutchTerm":"Engels","LangCodeExtended":"eng"}],"urls":[{"URL":"https://dx.doi.org/10.1016/j.foodchem.2018.12.026","externalID":"10.1016/j.foodchem.2018.12.026","URLTypeCode":"DOI","URLID":76206,"URLTypID":13,"URLType":"DOI","URLPrefix":"http://dx.doi.org/"}],"thesterms":null,"taxterms":null,"geoterms":null,"othterms":null,"asfacodes":null,"asfa2codes":null,"thestermsFRIS":null,"taxtermsFRIS":null,"geotermsFRIS":null,"othtermsFRIS":null,"resmessage":"","complete":1,"sessions":{"newSesName":"Chisala, Chilekwa, C.","newSesDate":{"date":"2019-05-23 08:40:14.960000","timezone_type":3,"timezone":"Europe/Brussels"},"updSesName":"Bouchti, Zohra, Z.","updSesDate":{"date":"2019-06-26 08:35:14.167000","timezone_type":3,"timezone":"Europe/Brussels"}}}