Effect of mineral fortification on textural and oxidative stability of reduced-fat spreads

International Journal of Food Properties

Volumn 12, Issue 2, 2009, Pages 368-378

  Stathopoulos, C E ^a   Chockchaisawasdee, S ^b   Doyle, J ^c   O'Kennedy, B T ^d   Mounsey, J S ^d  

^a UNIVERSITY OF NEWCASTLE   (Australia)

^b LOEI RAJABHAT UNIVERSITY   (Thailand)

^c Marigot Group   (Ireland)

^d TEAGASC FOOD RESEARCH CENTRE   (Ireland)

Author keywords

carrageenan; Mineral fortification; Reduced fat spreads

Indexed keywords

-CARRAGEENAN; CARRAGEENANS; LOW LEVEL; MODEL SYSTEM; OXIDATIVE STABILITY; REDUCED-FAT SPREADS; STORAGE PERIODS;

MILITARY ENGINEERING; OXIDATION RESISTANCE; SILICATE MINERALS; SYSTEM STABILITY; ZINC;

MINERALS;

EID: 70449598267     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942910701799231     Document Type: Article

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