Autoxidation of unsaturated lipids in food emulsion

Critical Reviews in Food Science and Nutrition

Volumn 51, Issue 5, 2011, Pages 453-466

  Sun, Yue E ^a   Wang, Wei Dong ^a   Chen, Hong Wei ^a   Li, Chao ^a  

^a XUZHOU INSTITUTE OF TECHNOLOGY   (China)

Author keywords

Control methods; Determination; Emulsion; Influencing factors; Lipids oxidation; Unsaturated fatty acid

Indexed keywords

BULK LIPIDS; CONTROL METHODS; DETERMINATION; FOOD EMULSIONS; FOOD INDUSTRIES; INFLUENCING FACTOR; LIPID OXIDATION; MAJOR FACTORS; OIL-IN-WATER; OIL-IN-WATER EMULSIONS; OXIDATION MECHANISMS; REACTION MECHANISM;

EMULSIFICATION; EMULSIONS; OXIDATION; UNSATURATED FATTY ACIDS;

LIPIDS;

ANTIOXIDANT; OXYGEN; UNSATURATED FATTY ACID;

CHEMISTRY; EMULSION; FOOD ANALYSIS; FOOD HANDLING; FOOD INDUSTRY; FOOD PACKAGING; KINETICS; LIPID PEROXIDATION; METABOLISM; METHODOLOGY; OXIDATION REDUCTION REACTION; REVIEW;

ANTIOXIDANTS; EMULSIONS; FATS, UNSATURATED; FOOD ANALYSIS; FOOD HANDLING; FOOD INDUSTRY; FOOD PACKAGING; KINETICS; LIPID PEROXIDATION; OXIDATION-REDUCTION; OXYGEN;

EID: 79956149166     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408391003672086     Document Type: Review

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