Rheological properties, oxidative stability and sensory evaluation of enzymatically synthesized medium- and long-chain triacylglycerol-based salad dressings

European Journal of Lipid Science and Technology

Volumn 110, Issue 12, 2008, Pages 1116-1126

  Koh, Soo Peng ^a   Arifin, Norlelawati ^a   Tan, Chin Ping ^a   Yusoff, Mohd Suria Affandi ^b   Long, Kamariah ^c   Idris, Nor Aini ^d   Lai, Oi Ming ^a  

^a UNIVERSITY PUTRA MALAYSIA   (Malaysia)

^b Sime Darby Research Sdn Bhd   (Malaysia)

^c MALAYSIAN AGRICULTURAL RESEARCH AND DEVELOPMENT INSTITUTE MARDI   (Malaysia)

^d MALAYSIAN PALM OIL BOARD   (Malaysia)

Author keywords

Medium and long chain triacylglycerols (MLCT); Oleoresin sage extracts; Rheological properties; Salad dressings; tert Butylhydroquinone (TBHQ)

Indexed keywords

GLYCINE MAX;

EID: 57749109026     PISSN: 14387697     EISSN: 14389312     Source Type: Journal    
DOI: 10.1002/ejlt.200800066     Document Type: Article

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