Effect of electroreduction and heat treatments on oxidative degradation of a dairy beverage enriched with polyunsaturated fatty acids

Food Research International

Volumn 41, Issue 2, 2008, Pages 145-153

  Giroux, Hélène J ^a   St Amant, Jessika Bédard ^b   Fustier, Patrick ^a   Chapuzet, Jean Marc ^b   Britten, Michel ^a  

^a FOOD RESEARCH AND DEVELOPMENT CENTRE   (Canada)

^b UNIVERSITÉ DE SHERBROOKE   (Canada)

Author keywords

Dairy beverage; Electroreduction; Heat treatments; Lipid oxidation; Polyunsaturated fatty acids

Indexed keywords

BEVERAGES; BROWNIAN MOVEMENT; DEGRADATION; DISSOLVED OXYGEN; ENZYME ACTIVITY; FATTY ACIDS; HEAT TREATMENT; OXIDATION; REDUCTION; UNSATURATED POLYMERS;

ELECTROREDUCTION; OXIDATIVE DEGRADATION; PASTEURIZED BEVERAGES; POLYUNSATURATED FATTY ACIDS; VACUUM DEGASSING;

DAIRY PRODUCTS;

EID: 38949087476     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2007.10.008     Document Type: Article

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