Thermal and rheological properties and the effects of temperature on the viscosity and oxidation rate of unpurified salmon oil

Journal of Food Engineering

Volumn 89, Issue 2, 2008, Pages 105-111

  Huang, Jiaqi ^a   Sathivel, Subramaniam ^b  

^a UNIVERSITY OF ALASKA FAIRBANKS   (United States)

^b LOUISIANA STATE UNIVERSITY AGRICULTURAL CENTER   (United States)

Author keywords

Lipid oxidation rate; Rheological properties; Salmon oil; Thermal properties

Indexed keywords

CHEMICAL OXYGEN DEMAND; HYDRODYNAMICS; LIPIDS; MECHANICS; OXIDATION; PHOTOACOUSTIC EFFECT; RHEOLOGY; THERMAL EFFECTS; THERMOCHEMISTRY; VISCOSITY;

ARRHENIUS EQUATIONS; EFFECTS OF TEMPERATURE; LIPID OXIDATION; OXIDATION RATES; RHEOLOGICAL PROPERTIES; SALMON OIL;

MELTING POINT;

EID: 45549110060     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2008.03.007     Document Type: Article

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