Antioxidant effects of berry phenolics incorporated in oil-in-water emulsions with continuous phase β-Lactoglobulin

JAOCS, Journal of the American Oil Chemists' Society

Volumn 87, Issue 4, 2010, Pages 419-428

  Salminen, Hanna ^a   Heinonen, Marina ^a   Decker, Eric A ^b  

^a UNIVERSITY OF HELSINKI   (Finland)

^b UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

Lactoglobulin; Antioxidants; Berries; Food emulsions; Lipid oxidation; Protein oxidation

Indexed keywords

ANTIOXIDANTS; BERRIES; FOOD EMULSIONS; LACTOGLOBULIN; LIPID OXIDATION; PROTEIN OXIDATION;

AMINO ACIDS; EMULSIFICATION; EMULSIONS; FATTY ACIDS; FRUITS; ORGANIC ACIDS; OXIDATION; VEGETABLE OILS;

PHENOLS;

RIBES HUDSONIANUM; RIBES NIGRUM; RUBUS GLAUCUS; RUBUS IDAEUS; ZEA MAYS;

EID: 79959254505     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-009-1506-0     Document Type: Article

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