| Title |
Particle formation and characterization of mackerel reaction oil by gas saturated solution process
|
|---|---|
| Published in |
Journal of Food Science and Technology, August 2015
|
| DOI | 10.1007/s13197-015-2000-3 |
| Pubmed ID | |
| Authors |
A. S. M. Tanbirul Haque, Byung-Soo Chun |
| Abstract |
Most of the health benefits of fish oil can be attributed to the presence of omega-3 fatty acids like Docosahexenoic acid (DHA) and Eicosapentaenoic acid (EPA). There are few dietary sources of EPA and DHA other than oily fish. EPA and DHA have great potential effect on human health. In this research, Supercritical carbon dioxide (scCO2) extracted mackerel oil was reacted by enzyme at different systems to improve the EPA and DHA. Different types of immobilize enzyme TL-IM, RM-IM, Novozyme 435 were assessed for improving PUFAs. Best result was found at non-pressurized system using TL-IM. Reacted oil particle were obtained with polyethylene glycol by gas saturated solution process (PGSS). Different parameters like temperature, pressure, agitation speed and nozzle size effect on particle formulation were observed. SEM and PSA analysis showed, small size non spherical particles were obtained. It was found that after particle formation poly unsaturated fatty acids (PUFAs) were present in particle as same in oil. PUFAs release from particle was almost linear against constant time duration. Oil quality in particle not change significantly, in this contrast this study will be helpful for food and pharmaceutical industry to provide high EPA and DHA containing powder. |
Mendeley readers
The data shown below were compiled from readership statistics for 19 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Unknown | 19 | 100% |
Demographic breakdown
| Readers by professional status | Count | As % |
|---|---|---|
| Student > Ph. D. Student | 5 | 26% |
| Student > Master | 4 | 21% |
| Student > Postgraduate | 3 | 16% |
| Student > Bachelor | 2 | 11% |
| Researcher | 1 | 5% |
| Other | 1 | 5% |
| Unknown | 3 | 16% |
| Readers by discipline | Count | As % |
|---|---|---|
| Agricultural and Biological Sciences | 3 | 16% |
| Medicine and Dentistry | 2 | 11% |
| Engineering | 2 | 11% |
| Chemistry | 2 | 11% |
| Nursing and Health Professions | 1 | 5% |
| Other | 5 | 26% |
| Unknown | 4 | 21% |
Attention Score in Context
This research output has an Altmetric Attention Score of 3. This is our high-level measure of the quality and quantity of online attention that it has received. This Attention Score, as well as the ranking and number of research outputs shown below, was calculated when the research output was last mentioned on 17 February 2022.
All research outputs
#7,591,661
of 23,146,350 outputs
Outputs from Journal of Food Science and Technology
#316
of 1,457 outputs
Outputs of similar age
#91,209
of 268,848 outputs
Outputs of similar age from Journal of Food Science and Technology
#18
of 50 outputs
Altmetric has tracked 23,146,350 research outputs across all sources so far. This one is in the 44th percentile – i.e., 44% of other outputs scored the same or lower than it.
So far Altmetric has tracked 1,457 research outputs from this source. They typically receive a little more attention than average, with a mean Attention Score of 7.4. This one has gotten more attention than average, scoring higher than 66% of its peers.
Older research outputs will score higher simply because they've had more time to accumulate mentions. To account for age we can compare this Altmetric Attention Score to the 268,848 tracked outputs that were published within six weeks on either side of this one in any source. This one has gotten more attention than average, scoring higher than 56% of its contemporaries.
We're also able to compare this research output to 50 others from the same source and published within six weeks on either side of this one. This one has gotten more attention than average, scoring higher than 54% of its contemporaries.