Oxidative stability of meat systems made with W1/O/W2 emulsions prepared with hydroxytyrosol and chia oil as lipid phase

LWT

Volumn 59, Issue 2P1, 2014, Pages 941-947

  Cofrades, S ^a   Santos Lopez J A ^b   Freire, M ^a   Benedi J ^b   Sanchez Muniz F J ^b   Jimenez Colmenero F ^a  

^a INSTITUTE OF FOOD SCIENCE   (Spain)

^b UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

Author keywords

Chia oil; Double emulsions; Hydroxytyrosol; Lipid oxidation; Meat system

Indexed keywords

EMULSIFICATION; FREE RADICALS; SYSTEM STABILITY; MEATS; OSTWALD RIPENING;

AQUEOUS PHASIS; CHIA OIL; COOKED MEAT; DOUBLE EMULSIONS; HYDROXYTYROSOL; LIPID OXIDATION; LIPID PHASE; MEAT SYSTEM; OXIDATIVE STABILITY; PHYSICAL CHARACTERISTICS; ANTIOXIDATIVE CAPACITY; THIOBARBITURIC ACID REACTIVE SUBSTANCES;

MEATS; SYSTEM STABILITY;

EID: 84907597985     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2014.06.051     Document Type: Article

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