Iron-mediated lipid oxidation in 70% fish oil-in-water emulsions: Effect of emulsifier type and pH

International Journal of Food Science and Technology

Volumn 47, Issue 5, 2012, Pages 1097-1108

  Horn, Anna F ^a   Nielsen, Nina S ^a   Jacobsen, Charlotte ^a  

^a TECHNICAL UNIVERSITY OF DENMARK   (Denmark)

Author keywords

Emulsifiers; Lipid oxidation; Milk proteins; Omega 3; Phospholipids; Solid phase microextraction

Indexed keywords

EMULSIFIERS; LIPID OXIDATION; MILK PROTEIN; OMEGA-3; SOLID-PHASE MICROEXTRACTION;

EMULSIONS; OXIDATION; PH EFFECTS; PROTEINS; SODIUM;

PHOSPHOLIPIDS;

EID: 84859710350     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2012.02946.x     Document Type: Article

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