Oil-in-water emulsions as a delivery system for n-3 fatty acids in meat products

Meat Science

Volumn 93, Issue 3, 2013, Pages 659-667

  Salminen, Hanna ^a   Herrmann, Kurt ^a   Weiss, Jochen ^a  

^a UNIVERSITY OF HOHENHEIM   (Germany)

Author keywords

Lipid oxidation; Meat; N 3 fatty acids; Oil in water emulsion; Whey protein

Indexed keywords

CONTINUOUS PHASE; DELIVERY SYSTEMS; FISH OIL; LIPID OXIDATION; MEAT PRODUCTS; N-3 FATTY ACIDS; NON-TRIVIAL; OIL-IN-WATER EMULSIONS; OXIDATIVE STABILITY; PHYSICAL STABILITY; WHEY PROTEINS;

COALESCENCE; CONFOCAL MICROSCOPY; EMULSIFICATION; MEATS; OXIDATION RESISTANCE; PROTEINS;

EMULSIONS;

FISH OIL; MILK PROTEIN; OMEGA 3 FATTY ACID; WATER; WHEY PROTEIN;

ANIMAL; ARTICLE; EMULSION; FAT INTAKE; FOOD HANDLING; LIPID PEROXIDATION; MEAT; METHODOLOGY; OXIDATION REDUCTION REACTION; PH; PROTEIN INTAKE; SWINE;

ANIMALS; DIETARY FATS; DIETARY PROTEINS; EMULSIONS; FATTY ACIDS, OMEGA-3; FISH OILS; FOOD HANDLING; HYDROGEN-ION CONCENTRATION; LIPID PEROXIDATION; MEAT PRODUCTS; MILK PROTEINS; OXIDATION-REDUCTION; SWINE; WATER;

EID: 84870888419     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2012.11.035     Document Type: Article

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