Additions of caffeic acid, ascorbyl palmitate or γ-tocopherol to fish oil-enriched energy bars affect lipid oxidation differently

Food Chemistry

Volumn 112, Issue 2, 2009, Pages 412-420

  Horn, Anna Frisenfeldt ^a   Nielsen, Nina Skall ^a   Jacobsen, Charlotte ^a  

^a TECHNICAL UNIVERSITY OF DENMARK   (Denmark)

Author keywords

Antioxidants; n 3 PUFA; Oxidative stability; Prooxidative effects; Solid matrix; Volatiles

Indexed keywords

ASCORBYL PALMITATE; CAFFEIC ACID; FISH OIL; GAMMA TOCOPHEROL; LIPID HYDROPEROXIDE;

ANTIOXIDANT ACTIVITY; ARTICLE; CONCENTRATION (PARAMETERS); FLAVOR; FOOD STORAGE; HYDROPHILICITY; LIPID OXIDATION; LIPOPHILICITY; ROOM TEMPERATURE; STORAGE TEMPERATURE;

EID: 48149085283     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.05.094     Document Type: Article

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