Iron-catalyzed lipid oxidation in emulsion as affected by surfactant, pH and NaCl

Food Chemistry

Volumn 61, Issue 3, 1998, Pages 307-312

  Mei, Longyuan ^a   McClements, D Julian ^a   Wu, Junnan ^a   Decker, Eric A ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ALKADIENE; CORN OIL; DODECYL SULFATE SODIUM; DODECYLTRIMETHYLAMMONIUM BROMIDE; IRON; LIPID PEROXIDE; POLIDOCANOL; SODIUM CHLORIDE; SURFACTANT; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ARTICLE; EMULSION; FOOD STORAGE; IONIC STRENGTH; LIPID OXIDATION; PH; SURFACE CHARGE;

ZEA MAYS;

EID: 0031922411     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(97)00058-7     Document Type: Article

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