Target release rate of antioxidants to extend induction period of lipid oxidation

Food Research International

Volumn 47, Issue 1, 2012, Pages 1-5

  Zhu, Xuntao ^a   Schaich, Karen M ^a   Chen, Xi ^a   Chung, Donghwa ^b   Yam, Kit L ^a  

^a RUTGERS UNIVERSITY   (United States)

^b Gangneung Wonju National University   (South Korea)

Author keywords

Antioxidant; Controlled release packaging; Induction period; Target release rate

Indexed keywords

ANTIOXIDANT; CONJUGATED DIENES; CONTROLLED RELEASE PACKAGING; INDUCTION PERIODS; LIPID OXIDATION; MODEL SYSTEM; RELEASE RATE; SHELF LIFE; SLOW RELEASE; SYRINGE PUMPS;

FOOD PRODUCTS; LINOLEIC ACID; OLEFINS;

OXIDATION;

EID: 84862777077     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2012.01.002     Document Type: Article

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