Effects of light, temperature and water activity on the kinetics of lipoxidation in almond-based products

Food Chemistry

Volumn 115, Issue 3, 2009, Pages 958-964

  Tazi, Sanaa ^a   Plantevin, Floriane ^a   Falco, Christian Di ^b   Puigserver, Antoine ^a   Ajandouz, El Hassan ^a  

^a AIX MARSEILLE UNIVERSITÉ   (France)

^b Confiserie du Roy René La Pioline ^*  (France)

Author keywords

Activation energy; Light; Lipoxidation kinetics; Q10 factor; Temperature; Water activity

Indexed keywords

EID: 62549153514     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.01.017     Document Type: Article

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