Formation, rheology and susceptibility to lipid oxidation of multiple emulsions (O/W/O) in table spreads containing omega-3 rich oils

LWT

Volumn 51, Issue 2, 2013, Pages 484-491

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

^a TEAGASC FOOD RESEARCH CENTRE   (Ireland)

^b UNIVERSITY OF LIMERICK   (Ireland)

Author keywords

Camelina oil; Double emulsion; Fish oil; Lipid oxidation; Omega 3 oil; Table spread

Indexed keywords

ELASTICITY; EMULSIFICATION; EMULSIONS; FISH; FOOD STORAGE;

CAMELINA OIL; DOUBLE EMULSIONS; FISH OIL; LIPID HYDROPEROXIDES; LIPID OXIDATION; MULTIPLE EMULSIONS; OMEGA-3; OMEGA-3 OIL; P-ANISIDINE; TABLE SPREAD;

OXIDATION;

CAMELINA;

EID: 84872619262     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2012.12.008     Document Type: Article

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