Effects of palm oil quality and packaging on the storage stability of dry vegetable bouillon paste

Food Chemistry

Volumn 132, Issue 3, 2012, Pages 1324-1332

  Raitio, Riikka ^a   Orlien, Vibeke ^a   Skibsted, Leif H ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

ESR spectroscopy; Lipid oxidation; Maillard reaction; Modified atmosphere packaging; Storage stability

Indexed keywords

ELEVATED TEMPERATURE; ESR SPECTROSCOPY; LIPID OXIDATION; MAILLARD REACTION; OXYGEN CONCENTRATIONS; PALM OIL; QUALITY DEGRADATION; STORAGE STABILITY; VOLATILE COMPOUNDS;

DEGRADATION; ELECTRON SPIN RESONANCE SPECTROSCOPY; GLYCOSYLATION; OXIDATION; OXYGEN; VEGETABLE OILS; VEGETABLES; VOLATILE ORGANIC COMPOUNDS;

MODIFIED ATMOSPHERE PACKAGING;

OXYGEN; PALM OIL; VOLATILE AGENT;

ARTICLE; ATMOSPHERE; CONTROLLED STUDY; DEGRADATION; FOOD STORAGE; GLYCATION; HEATING; LIPID OXIDATION; NONHUMAN; OXIDATION; OXYGEN CONCENTRATION; PACKAGING; TEMPERATURE; VEGETABLE;

EID: 84856214181     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.11.112     Document Type: Article

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