Effect of recovery methods on the oxidative and physical stability of oil body emulsions

Food Chemistry

Volumn 139, Issue 1-4, 2013, Pages 640-648

  Karkani, Olga A ^a   Nenadis, Nikolaos ^a   Nikiforidis, Constantinos V ^b   Kiosseoglou, Vassilis ^a  

^a ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

^b WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Carrageenan; Creaming stability; Emulsions; Green tea extract; Maize germ; Oil bodies; Oxidative stability; Polyphenols

Indexed keywords

CARRAGEENANS; CREAMING STABILITY; GREEN TEA EXTRACTS; MAIZE GERM; OIL BODIES; OXIDATIVE STABILITY; POLYPHENOLS;

BIOLOGICAL MEMBRANES; CENTRIFUGATION; DEIONIZED WATER; EMULSIFICATION; EMULSIONS; RECOVERY; ULTRAFILTRATION;

STABILITY;

CARRAGEENAN; GREEN TEA EXTRACT; MEMBRANE PROTEIN; OIL; POLYPHENOL;

ARTICLE; CONTROLLED STUDY; DISPERSION; EMULSION; FAT CONTENT; MOLECULAR STABILITY; OXIDATION; PROTEIN ANALYSIS; ULTRAFILTRATION;

ANTIOXIDANTS; EMULSIONS; HOT TEMPERATURE; HYDROGEN-ION CONCENTRATION; OXIDATION-REDUCTION; PLANT EXTRACTS; PLANT OILS; ZEA MAYS;

ZEA MAYS;

EID: 84875960370     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.12.055     Document Type: Article

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