Oxidative stability and sensory attributes of fermented milk product fortified with fish oil and marine phospholipids

JAOCS, Journal of the American Oil Chemists' Society

Volumn 90, Issue 11, 2013, Pages 1673-1683

  Lu, F S H ^a   Thomsen, B R ^a   Hyldig, G ^a   Green Petersen, D M B ^a   Nielsen, N S ^a   Baron, C P ^a   Jacobsen, C ^a  

^a TECHNICAL UNIVERSITY OF DENMARK   (Denmark)

Author keywords

Emulsion; Fermented milk product; Fish oil; Fishy; Marine phospholipids; Oxidative stability; Rancid; Secondary volatiles; Sensory evaluation

Indexed keywords

FISH OIL; FISHY; OXIDATIVE STABILITY; RANCID; SECONDARY VOLATILES; SENSORY EVALUATION;

EMULSIFICATION; EMULSIONS; FERMENTED MILK; MILITARY ENGINEERING; MIXTURES; OXIDATION; OXIDATION RESISTANCE; PARTICLE SIZE ANALYSIS; PHOSPHOLIPIDS; SENSORY PERCEPTION;

OILS AND FATS;

EID: 84887038714     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-013-2310-4     Document Type: Article

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