Effects of Green Tea Extract and α-Tocopherol on the Lipid Oxidation Rate of Omega-3 Oils, Incorporated into Table Spreads, Prepared using Multiple Emulsion Technology

Journal of Food Science

Volumn 77, Issue 12, 2012, Pages

  Dwyer, Sandra P O' ^a,b   O'Beirne, David ^b   Ní Eidhin, Deirdre ^b   O'Kennedy, Brendan T ^a  

^a TEAGASC FOOD RESEARCH CENTRE   (Ireland)

^b UNIVERSITY OF LIMERICK   (Ireland)

Author keywords

Antioxidant; Double emulsion; Lipid oxidation; Omega 3 oil; Table spread

Indexed keywords

ALPHA TOCOPHEROL; ANTIOXIDANT; OMEGA 3 FATTY ACID; PLANT EXTRACT;

ARTICLE; CHEMISTRY; CONFOCAL MICROSCOPY; EMULSION; FLOW KINETICS; LIPID METABOLISM; METABOLISM; PARTICLE SIZE; TEA;

ALPHA-TOCOPHEROL; ANTIOXIDANTS; EMULSIONS; FATTY ACIDS, OMEGA-3; LIPID METABOLISM; MICROSCOPY, CONFOCAL; PARTICLE SIZE; PLANT EXTRACTS; RHEOLOGY; TEA;

EID: 84871241292     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2012.02980.x     Document Type: Article

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