Effects of fish oil type, lipid antioxidants and presence of rapeseed oil on oxidative flavour stability of fish oil enriched milk

European Journal of Lipid Science and Technology

Volumn 106, Issue 3, 2004, Pages 170-182

  Let, Mette B ^a   Jacobsen, Charlotte ^a,b   Meyer, Anne S ^b  

^a Department of Seafood Research ^*  (Sweden)

^b TECHNICAL UNIVERSITY OF DENMARK   (Denmark)

Author keywords

Antioxidants; Emulsion; Fish oil; Lipid oxidation; Multiway chemometrics; Sensory analysis

Indexed keywords

ANTIOXIDANT; CITRIC ACID; ESTER DERIVATIVE; FISH OIL; GALLIC ACID PROPYL ESTER; OMEGA 3 FATTY ACID; PEROXIDE; RAPESEED OIL;

ARTICLE; CHEMICAL ANALYSIS; CORRELATION ANALYSIS; DEODORIZATION; EMULSION; FLAVOR; LIPID OXIDATION; MILK; PARTICLE SIZE; SENSORY ANALYSIS; TEMPERATURE SENSITIVITY;

SINAPIS ARVENSIS;

EID: 1842841701     PISSN: 14387697     EISSN: None     Source Type: Journal    
DOI: 10.1002/ejlt.200300901     Document Type: Article

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