Influence of dissolved gases and heat treatments on the oxidative degradation of polyunsaturated fatty acids enriched dairy beverage

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 14, 2008, Pages 5710-5716

  Giroux, Hélène J ^a   Acteau, Geneviève ^a   Sabik, Hassan ^a   Britten, Michel ^a  

^a FOOD RESEARCH AND DEVELOPMENT CENTRE   (Canada)

Author keywords

Dairy beverage; Dissolved gas; Heat treatments; Lipid oxidation; Polyunsaturated fatty acids

Indexed keywords

HYDROGEN; LINSEED OIL; NITROGEN; OXYGEN; UNSATURATED FATTY ACID;

ARTICLE; BEVERAGE; CHEMISTRY; DAIRY PRODUCT; FOOD HANDLING; HEAT; LIPID PEROXIDATION; METHODOLOGY; OXIDATION REDUCTION REACTION;

BEVERAGES; DAIRY PRODUCTS; FATTY ACIDS, UNSATURATED; FOOD HANDLING; HEAT; HYDROGEN; LINSEED OIL; LIPID PEROXIDATION; NITROGEN; OXIDATION-REDUCTION; OXYGEN;

EID: 49049097484     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf800516x     Document Type: Article

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