Effects of solubility characteristics of sensitiser and pH on the photooxidation of oil in tuna oil-added acidic O/W emulsions

Food Chemistry

Volumn 128, Issue 2, 2011, Pages 358-363

  An, Sojin ^a   Lee, Edwald ^b   Choe, Eunok ^a  

^a Inha University   (South Korea)

^b OHIO STATE UNIVERSITY   (United States)

Author keywords

Emulsion; pH; Photooxidation; Sensitiser; Singlet oxygen quencher

Indexed keywords

ACIDIC CONDITIONS; CHLOROPHYLL B; DIAZABICYCLOOCTANE; EGG YOLKS; HEADSPACE OXYGEN; HYDROPEROXIDES; O/W EMULSIONS; OIL OXIDATION; PH VALUE; RADICAL PRODUCTION; SENSITISER; SINGLET OXYGEN; SINGLET OXYGEN PRODUCTION; SINGLET OXYGEN QUENCHER; SODIUM AZIDE; SOLUBILITY CHARACTERISTICS; TUNA OIL;

ACETIC ACID; CHLOROPHYLL; EMULSIFICATION; EMULSIONS; FREE RADICALS; OXYGEN; PHOTOOXIDATION; SODIUM;

PH EFFECTS;

ACETIC ACID; CHLOROPHYLL B; CYCLOOCTANE DERIVATIVE; ERYTHROSINE; FISH OIL; FREE RADICAL; HYDROPEROXIDE; RAPESEED OIL; SINGLET OXYGEN; SODIUM AZIDE; WATER OIL CREAM;

ACIDITY; ARTICLE; CONTROLLED STUDY; EGG YOLK; EMULSION; OXYGEN CONSUMPTION; PH; PHOTOOXIDATION; SOLUBILITY;

BRASSICA NAPUS VAR. NAPUS; SCOMBRIDAE;

EID: 79955632960     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.03.034     Document Type: Article

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