Effect of compositional factors against the thermal oxidative deterioration of novel food emulsions

Food Biophysics

Volumn 1, Issue 3, 2006, Pages 115-123

  Kiokias, Sotirios N ^a   Dimakou, Charikleia P ^a   Tsaprouni, Ioanna V ^a   Oreopoulou, Vassiliki ^a  

^a NATIONAL TECHNICAL UNIVERSITY OF ATHENS   (Greece)

Author keywords

Conjugated dienes; Food emulsions; Lipid phase; Oxidative stability; Protein emulsifier; TBARS

Indexed keywords

HELIANTHUS; MICROPUS;

EID: 33748520252     PISSN: 15571858     EISSN: 15571866     Source Type: Journal    
DOI: 10.1007/s11483-006-9015-2     Document Type: Article

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