Autoxidation of Fish Oil in Mayonnaise-Like O/W Type Emulsion

Food Science and Technology Research

Volumn 9, Issue 4, 2003, Pages 383-386

  Takai, Jun Ichi ^a   Endo, Yasushi ^a   Okuzaki, Masaaki ^b   Fujimoto, Kenshiro ^a  

^a TOHOKU UNIVERSITY   (Japan)

^b Tsukishima Foods Industry Co   (Japan)

Author keywords

Emulsion; Fish oil; Flavor stability; Lipid peroxidation; Mayonnaise

Indexed keywords

CARBOHYDRATES; CATALYSIS; EMULSIFICATION; EMULSIONS; LIPIDS; MOLECULAR WEIGHT; ORGANIC ACIDS; OXIDATION; PH; PROTEINS; VOLATILE ORGANIC COMPOUNDS;

FISH OILS; FLAVOR STABILITY; LIPID PREOXIDATION; MAYONNAISE;

OILS AND FATS;

GLYCINE MAX;

EID: 1642617516     PISSN: 13446606     EISSN: None     Source Type: Journal    
DOI: 10.3136/fstr.9.383     Document Type: Article

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