Antioxidative effect of lipophilized caffeic acid in fish oil enriched mayonnaise and milk

Food Chemistry

Volumn 167, Issue , 2015, Pages 236-244

  Alemán, Mercedes ^a   Bou, Ricard ^a,b   Guardiola, Francesc ^a   Durand, Erwann ^c   Villeneuve, Pierre ^c   Jacobsen, Charlotte ^d   Sørensen, Ann Dorit Moltke ^d  

^a UNIVERSITY OF BARCELONA   (Spain)

^b INSTITUTE OF FOOD SCIENCE   (Spain)

^c CIRAD   (France)

^d TECHNICAL UNIVERSITY OF DENMARK   (Denmark)

Author keywords

Caffeic acid; Cut off effect; Fish oil; o w Emulsions; Phenolipids; Polar paradox

Indexed keywords

ALCOHOLS; ANTIOXIDANTS; CHAIN LENGTH; DAIRIES; EMULSIFICATION; FATTY ACIDS; FISH; OILS AND FATS; OSTWALD RIPENING; PETROLEUM INDUSTRY;

CAFFEIC ACIDS; CUT-OFF EFFECT; FISH OIL; O/W EMULSIONS; PHENOLIPIDS; POLAR PARADOX;

FISH PRODUCTS;

ANTIOXIDANT; CAFFEIC ACID; FATTY ALCOHOL; FISH OIL; PHENOL DERIVATIVE; CAFFEIC ACID DERIVATIVE; EDIBLE OIL; EMULSION;

ARTICLE; DAIRY PRODUCT; EMULSION; LIPID COMPOSITION; LIPOPHILICITY; MAYONNAISE; MILK; OXIDATION; ANIMAL; CHEMISTRY; OXIDATION REDUCTION REACTION;

ANIMALS; ANTIOXIDANTS; CAFFEIC ACIDS; DIETARY FATS, UNSATURATED; EMULSIONS; FISH OILS; MILK; OXIDATION-REDUCTION;

EID: 84904566797     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.06.083     Document Type: Article

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