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Journal of Agricultural and Food Chemistry

Volumn 49, Issue 8, 2001, Pages 3947-3956

Oxidation in fish oil enriched mayonnaise: Ascorbic acid and low pH increase oxidative deterioration

(3) Jacobsen, C a Timm, M a Meyer, A a

a TECHNICAL UNIVERSITY OF DENMARK (Denmark)

Author keywords

Ascorbic acid; Iron release; Mayonnaise; Oxidation; pH

Indexed keywords

ANTIOXIDANT; ASCORBIC ACID; COPPER; EGG PROTEIN; EXCIPIENT; FISH OIL; IRON; LIPID HYDROPEROXIDE; LIPOVITELLIN; LOW DENSITY LIPOPROTEIN; PEROXIDE; PHOSVITIN;

AQUEOUS SOLUTION; ARTICLE; CATALYSIS; CHEMISTRY; DECOMPOSITION; EGG YOLK; EMULSION; FATTY ACID OXIDATION; FOOD; FOOD PRESERVATION; HUMAN; LIPID OXIDATION; METABOLISM; OXIDATION REDUCTION REACTION; PH; REDUCTION;

ANTIOXIDANTS; ASCORBIC ACID; COPPER; EGG YOLK; EMULSIONS; EXCIPIENTS; FISH OILS; FOOD PRESERVATION; HUMANS; HYDROGEN-ION CONCENTRATION; IRON; OXIDATION-REDUCTION;

EID: 0034850546 PISSN: 00218561 EISSN: None Source Type: Journal
DOI: 10.1021/jf001253e Document Type: Article

Times cited : (104)

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