Structure and oxidative stability of oil in water emulsions as affected by rutin and homogenization procedure

Food Chemistry

Volumn 134, Issue 3, 2012, Pages 1418-1424

  Atarés, Lorena ^a   Marshall, Lisa J ^b   Akhtar, Mahmood ^b   Murray, Brent S ^b  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

^b UNIVERSITY OF LEEDS   (United Kingdom)

Author keywords

Flavonoid; O W emulsions; Oil oxidation; Rutin; Sunflower oil

Indexed keywords

FLAVONOID; O/W EMULSIONS; OIL OXIDATION; RUTIN; SUNFLOWER OIL;

DROPS; EMULSIFICATION; EMULSIONS; OXIDATION RESISTANCE; VEGETABLE OILS;

ALCOHOLS;

FLAVONOID; OIL; RUTOSIDE; SUNFLOWER OIL; THIOBARBITURIC ACID REACTIVE SUBSTANCE; WATER; EMULSION;

ARTICLE; EMULSION; HOMOGENIZATION PROCEDURE; MOLECULAR STABILITY; OXIDATION; PARTICLE SIZE; PRESSURE; PROCEDURES; PURIFICATION; STORAGE TEMPERATURE; STRUCTURE ANALYSIS; WHEY; CHEMISTRY; OXIDATION REDUCTION REACTION;

HELIANTHUS;

EMULSIONS; OXIDATION-REDUCTION; RUTIN; WATER;

EID: 84861098479     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.02.221     Document Type: Article

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