Modelling the temperature dependence of oxidation rate in water-in-oil emulsions stored at sub-zero temperatures

Food Chemistry

Volumn 101, Issue 3, 2007, Pages 1019-1024

  Calligaris, Sonia ^a   Manzocco, Lara ^a   Nicoli, Maria Cristina ^a  

^a UNIVERSITY OF UDINE   (Italy)

Author keywords

Emulsion; Frozen storage; Lipid oxidation; Mathematical model; Phase transition

Indexed keywords

LIPID; OIL; WATER;

ARTICLE; CONCENTRATION (PARAMETERS); EMULSION; HYDROPHILICITY; HYDROPHOBICITY; LIPID OXIDATION; MATHEMATICAL MODEL; PHASE TRANSITION; PHYSICAL CHEMISTRY; SUNFLOWER; TEMPERATURE DEPENDENCE; VISCOSITY;

HELIANTHUS;

EID: 33748805754     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.02.056     Document Type: Article

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