Inhibition of citral degradation by oil-in-water nanoemulsions combined with antioxidants

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 11, 2011, Pages 6113-6119

  Yang, Xiaoqing ^a   Tian, Huaixiang ^b   Ho, Chi Tang ^a   Huang, Qingrong ^a  

^a RUTGERS UNIVERSITY   (United States)

^b SHANGHAI INSTITUTE OF TECHNOLOGY   (China)

Author keywords

antioxidant; citral degradation; oil in water nanoemulsions

Indexed keywords

ACIDIC EMULSIONS; ANTIOXIDANT; ASCORBIC ACIDS; BLACK TEA; CITRAL DEGRADATION; DEGRADATION PROCESS; NANO-EMULSIONS; NATURAL ANTIOXIDANTS; OFF-FLAVORS; OIL-IN-WATER; PALM KERNEL; SOLID-PHASE MICROEXTRACTION;

CHEMICAL STABILITY; DEGRADATION; FLAVOR COMPOUNDS; GAS CHROMATOGRAPHY; KETONES; ORGANIC ACIDS; PHOSPHOLIPIDS;

EXTRACTION;

ANTIOXIDANT; CITRAL; FLAVORING AGENT; OIL; TERPENE; WATER;

ARTICLE; CHEMISTRY; EMULSION;

ANTIOXIDANTS; EMULSIONS; FLAVORING AGENTS; MONOTERPENES; OILS; WATER;

CAMELLIA SINENSIS;

EID: 79957986787     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf2012375     Document Type: Article

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