Temperature-dependence of rate of oxidation of rapeseed oil encapsulated in a glassy food matrix

Food Chemistry

Volumn 94, Issue 1, 2006, Pages 37-46

  Orlien, Vibeke ^a   Risbo, Jens ^a   Rantanen, Helena ^a   Skibsted, Leif H ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

Encapsulated oil; Glassy state; Lipid oxidation; Oxygen permeation; Temperature dependence

Indexed keywords

ALKADIENE; CARBOHYDRATE; DISSOLVED OXYGEN; FREE RADICAL; GLASS; LIPID PEROXIDE; RAPESEED OIL;

ARTICLE; CATALYSIS; CELL ENCAPSULATION; CELL MEMBRANE PERMEABILITY; CELL PROTECTION; CONJUGATION; DISSOLUTION; ENERGY; EXTRACELLULAR MATRIX; FOOD STORAGE; HIGH TEMPERATURE; HYDROPHILICITY; LINEAR SYSTEM; LIPID OXIDATION; LIPOPHILICITY; LOW TEMPERATURE; MONITORING; OXYGEN TRANSPORT; STEADY STATE; TEMPERATURE DEPENDENCE;

SINAPIS ARVENSIS;

EID: 21544479739     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2004.10.047     Document Type: Article

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