Oxidative stability of dispersions prepared from purified marine phospholipid and the role of α-tocopherol

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 50, 2012, Pages 12388-12396

  Lu, F S Henna ^a   Nielsen, Nina S ^a   Baron, Caroline P ^a   Diehl, Bernd W K ^b   Jacobsen, Charlotte ^a  

^a TECHNICAL UNIVERSITY OF DENMARK   (Denmark)

^b Spectral Service AG   (Germany)

Author keywords

tocopherol; fish oil; marine phospholipids; nonenzymatic browning; oxidative stability; pyrrolization; Strecker degradation

Indexed keywords

COLOR CHANGES; FISH OIL; FREE FATTY ACID; HIGH-PRESSURE HOMOGENIZERS; HYDROLYTIC STABILITY; HYDROPEROXIDES; NON-ENZYMATIC BROWNING; OXIDATIVE STABILITY; PYRROLIZATION; VOLATILE OXIDATION PRODUCTS;

ACETONE; ALDEHYDES; OXIDATION RESISTANCE; PHOSPHOLIPIDS; POTASSIUM COMPOUNDS; PURIFICATION; VOLATILE FATTY ACIDS;

DISPERSIONS;

ALPHA TOCOPHEROL; PHOSPHOLIPID; SEA WATER;

ARTICLE; CHEMISTRY; HYDROLYSIS; OXIDATION REDUCTION REACTION;

ALPHA-TOCOPHEROL; HYDROLYSIS; OXIDATION-REDUCTION; PHOSPHOLIPIDS; SEAWATER;

EID: 84871305410     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf303560f     Document Type: Article

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