Oxidative stability of O/W and W/O/W emulsions: Effect of lipid composition and antioxidant polarity

Food Research International

Volumn 51, Issue 1, 2013, Pages 132-140

  Poyato, Candelaria ^a   Navarro Blasco, Iñigo ^a   Calvo, Maria Isabel ^a   Cavero, Rita Yolanda ^a   Astiasarán, Iciar ^a   Ansorena, Diana ^a  

^a UNIVERSITY OF NAVARRA   (Spain)

Author keywords

Antioxidant; Lemon balm; Linseed oil; Lipid oxidation; Multiple emulsion; Olive oil

Indexed keywords

ANTIOXIDANT; LEMON BALM; LINSEED OIL; LIPID OXIDATION; MULTIPLE EMULSIONS; OLIVE OIL;

DRYING OILS; EMULSIFICATION; EMULSIONS; OLEFINS; OXIDATION; OXIDATION RESISTANCE;

OILS AND FATS;

CITRUS LIMON; MELISSA; MELISSA OFFICINALIS;

EID: 84871860288     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2012.11.032     Document Type: Article

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