Mechanisms of lipid oxidation in food dispersions

Trends in Food Science and Technology

Volumn 22, Issue 1, 2011, Pages 3-13

  Waraho, Thaddao ^a   Mcclements, D Julian ^a   Decker, Eric A ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

AIR INTERFACE; ANTIOXIDANT CONCENTRATION; CONSUMER DEMANDS; EMULSION DROPLETS; FOOD DISPERSIONS; FOOD EMULSIONS; FREE RADICAL SCAVENGERS; LIPID HYDROPEROXIDES; LIPID OXIDATION; LIPID STRUCTURES; METAL CHELATOR; NATURAL FOOD; NEW STRATEGY; OIL WATER INTERFACES; OXIDATION CHEMISTRY; PHYSICAL STABILITY; POLYUNSATURATED FATTY ACIDS; PRO-OXIDANTS; SYNTHETIC ANTIOXIDANTS;

EMULSIFICATION; EMULSIONS; FATTY ACIDS; FREE RADICALS; LIPIDS; OXIDATION; OXYGEN; PHASE INTERFACES; TRANSITION METALS;

CHEMICAL CONTAMINATION;

EID: 78650953695     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tifs.2010.11.003     Document Type: Review

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