Oxidation progress in an emulsion made from metmyoglobin and different triacylglycerols

Food Chemistry

Volumn 128, Issue 4, 2011, Pages 854-863

  Volden, Jon ^a   Bjelanovic, Milena ^a   Vogt, Gjermund ^b   Slinde, Erik ^a,c   Skaugen, Morten ^a   Nordvi, Berit ^d   Egelandsdal, Bjørg ^a  

^a NORWEGIAN UNIVERSITY OF LIFE SCIENCES   (Norway)

^b NOFIMA   (Norway)

^c INSTITUTE OF MARINE RESEARCH   (Norway)

^d TINE SA   (Norway)

Author keywords

, Unsaturated aldehydes; Flavour; Headspace; Lipid oxidation; Omega 3 6 polyunsaturated fatty acids; Protein adduction; Triglycerides

Indexed keywords

HEADSPACE; LIPID OXIDATION; OMEGA-3/-6 POLYUNSATURATED FATTY ACIDS; TRIGLYCERIDES; UNSATURATED ALDEHYDES;

ALDEHYDES; EMULSIFICATION; FATTY ACIDS; GLYCEROL; POLYUNSATURATED FATTY ACIDS;

OXIDATION;

COD LIVER OIL; EMULSIFYING AGENT; FIBRIN DEGRADATION PRODUCT; FISH OIL; HEXANAL; METMYOGLOBIN; OMEGA 3 FATTY ACID; OMEGA 6 FATTY ACID; PROPIONALDEHYDE; TRIACYLGLYCEROL; TRIOCTANOIN;

ARTICLE; CONTROLLED STUDY; EMULSION; ENVIRONMENTAL TEMPERATURE; LIPID DEGRADATION; MASS FRAGMENTOGRAPHY; MATRIX ASSISTED LASER DESORPTION IONIZATION TIME OF FLIGHT MASS SPECTROMETRY; OXIDATION; PROTEIN MODIFICATION;

EID: 79958052118     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.03.106     Document Type: Article

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