Minor components in food oils: A critical review of their roles on lipid oxidation chemistry in bulk oils and emulsions

Critical Reviews in Food Science and Nutrition

Volumn 51, Issue 10, 2011, Pages 901-916

  Chen, Bingcan ^a   Mcclements, David Julian ^a   Decker, Eric Andrew ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

Association colloids; Bulk oil; Emulsions; Lipid oxidation; Minor components

Indexed keywords

ASSOCIATION COLLOIDS; BULK OIL; CRITICAL REVIEW; FOOD OIL; FREE FATTY ACID; LIPID OXIDATION; MINOR COMPONENTS; MINOR CONSTITUENTS; MONOACYLGLYCEROLS; OIL REFINING; OIL-IN-WATER EMULSIONS; PERSONAL CARE; PHYSICAL AND CHEMICAL PROPERTIES; PHYSICO-CHEMICAL MECHANISMS; TRIACYLGLYCEROLS;

CHEMICAL PROPERTIES; EMULSIONS; FATTY ACIDS; GLYCEROL; PETROLEUM REFINING; PHOSPHOLIPIDS;

OXIDATION;

DIACYLGLYCEROL; FATTY ACID; MONOACYLGLYCEROL; OIL; OXYGEN; PHOSPHOLIPID; TOCOPHEROL; TRIACYLGLYCEROL; VEGETABLE OIL; WATER;

CHEMISTRY; EMULSION; FOOD ANALYSIS; FOOD HANDLING; LIPID PEROXIDATION; OXIDATION REDUCTION REACTION; REVIEW;

DIGLYCERIDES; EMULSIONS; FATTY ACIDS, NONESTERIFIED; FOOD ANALYSIS; FOOD TECHNOLOGY; LIPID PEROXIDATION; MONOGLYCERIDES; OILS; OXIDATION-REDUCTION; OXYGEN; PHOSPHOLIPIDS; PLANT OILS; TOCOPHEROLS; TRIGLYCERIDES; WATER;

EID: 80053335121     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408398.2011.606379     Document Type: Review

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