Effects of caffeic acid and bovine serum albumin in reducing the rate of development of rancidity in oil-in-water and water-in-oil emulsions

Food Chemistry

Volumn 129, Issue 4, 2011, Pages 1652-1659

  Conde, Enma ^a   Gordon, Michael H ^b   Moure, Andrés ^a   Dominguez, Herminia ^a  

^a UNIVERSITY OF VIGO   (Spain)

^b UNIVERSITY OF READING   (United Kingdom)

Author keywords

Antioxidant activity; Bovine serum albumin; Caffeic acid; Emulsions; Oxidative stability

Indexed keywords

ANTIOXIDANT ACTIVITIES; ANTIOXIDANT EFFECT; ANTIOXIDANT PROPERTIES; BOVINE SERUM ALBUMIN; BOVINE SERUM ALBUMINS; CAFFEIC ACIDS; DEGREE OF OXIDATIONS; HEADSPACE VOLATILES; OIL EMULSIONS; OIL-IN-WATER; OXIDATIVE STABILITY; P-ANISIDINE; PEROXIDE VALUE; TOTAL OXIDATION; WATER IN OIL EMULSIONS;

EMULSIFICATION; EMULSIONS; OXIDATION; PLANTS (BOTANY); VEGETABLE OILS;

BODY FLUIDS;

4 ACETANISIDINE; ARACHIDIC ACID; BEHENIC ACID; BOVINE SERUM ALBUMIN; CAFFEIC ACID; FATTY ACID; HEPTADECANOIC ACID; LIGNOCERIC ACID; LINOLEIC ACID; LINOLENIC ACID; LIPID EMULSION; LIPID HYDROPEROXIDE; MARGARINE; MYRISTIC ACID; OLEIC ACID; OMEGA 3 FATTY ACID; OMEGA 6 FATTY ACID; PALMITIC ACID; PALMITOLEIC ACID; PEROXIDE; STEARIC ACID; SUNFLOWER OIL; VOLATILE AGENT;

ANTIOXIDANT ACTIVITY; ARTICLE; EMULSION; FATTY ACID ANALYSIS; LIPID OXIDATION; OIL IN WATER EMULSION; PH; SOLID PHASE MICROEXTRACTION; WATER IN OIL EMULSION;

BOVINAE; HELIANTHUS;

EID: 80051799052     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.06.027     Document Type: Article

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