Addition of fish oil to cream cheese affects lipid oxidation, sensory stability and microstructure

Agriculture (Switzerland)

Volumn 2, Issue 4, 2012, Pages 359-375

  Horn, Anna Frisenfeldt ^a   Green Petersen, Ditte ^a   Nielsen, Nina Skall ^a   Andersen, Ulf ^b   Hyldig, Grethe ^a   Søgaard Jensen, Louise Helene ^a   Horsewell, Andy ^a   Jacobsen, Charlotte ^a  

^a TECHNICAL UNIVERSITY OF DENMARK   (Denmark)

^b Arla Foods   (Denmark)

Author keywords

Confocal laser scanning microscopy; Delivery emulsion; Milk phospholipids; Omega 3 fatty acids; Peroxide value; Sensory evaluation; Sodium caseinate; Volatile oxidation products; Whey protein isolate

Indexed keywords

EID: 84881484597     PISSN: None     EISSN: 20770472     Source Type: Journal    
DOI: 10.3390/agriculture2040359     Document Type: Article

References (19)

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