Control of salmon oil photo-oxidation during storage in HPMC packaging film: Influence of film colour

Food Chemistry

Volumn 120, Issue 2, 2010, Pages 395-401

  Akhtar, Muhammad Javeed ^a   Jacquot, Muriel ^a   Arab Tehrany, Elmira ^a   Gaïani, Claire ^a   Linder, Michel ^a   Desobry, Stéphane ^a  

^a UNIVERSITÉ DE LORRAINE   (France)

Author keywords

Edible colours; Edible packaging; Fish oil; Light oxidation; PUFA

Indexed keywords

ALKADIENE; FISH OIL; HYDROXYPROPYLMETHYLCELLULOSE; OXYGEN; SALMON OIL; UNCLASSIFIED DRUG;

ARTICLE; CHEMICAL PARAMETERS; COLOR; CONTROLLED STUDY; FILM; FLUORESCENT LIGHTING; FOOD PACKAGING; FOOD STORAGE; GAS CHROMATOGRAPHY; LIGHT EXPOSURE; LIPID COMPOSITION; OXYGEN CONSUMPTION; PHOTOOXIDATION; SPECTROPHOTOMETRY;

EID: 73249118481     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.10.010     Document Type: Article

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