Oxidative stability of n-3 fatty acids encapsulated in filled hydrogel particles and of pork meat systems containing them

Food Chemistry

Volumn 184, Issue , 2015, Pages 207-213

  Salcedo Sandoval, Lorena ^a   Cofrades, Susana ^a   Ruiz Capillas, Claudia ^a   Matalanis, Alison ^b   McClements, D Julian ^b,c   Decker, Eric A ^b,c   Jiménez Colmenero, Francisco ^a  

^a INSTITUTE OF FOOD SCIENCE   (Spain)

^b UNIVERSITY OF MASSACHUSETTS   (United States)

^c KING ABDULAZIZ UNIVERSITY   (Saudi Arabia)

Author keywords

Filled hydrogel particles; Lipid oxidation; n 3 LCPUFA delivery systems; O W emulsion; Pork meat system

Indexed keywords

EMULSIFICATION; EMULSIONS; FATTY ACIDS; FISH; HYDROGELS; MEATS; OIL SHALE; OXIDATION; OXIDATION RESISTANCE;

DELIVERY SYSTEMS; HYDROGEL PARTICLES; LIPID OXIDATION; O/W EMULSIONS; PORK MEAT;

SYSTEM STABILITY;

FAT; FISH OIL; LIPID HYDROPEROXIDE; OMEGA 3 FATTY ACID; THIOBARBITURIC ACID REACTIVE SUBSTANCE; WATER; HYDROGEL;

AQUEOUS SOLUTION; ARTICLE; CONTROLLED STUDY; EMULSION; ENCAPSULATION; FATTY ACID OXIDATION; FOOD STORAGE; LIPID OXIDATION; LOW TEMPERATURE; MEAT INDUSTRY; MOLECULAR STABILITY; OXIDATIVE STABILITY; PARTICLE SIZE; PORK; TEMPERATURE STRESS; ANALYSIS; ANIMAL; CHEMISTRY; HYDROGEL; MEAT; OXIDATION REDUCTION REACTION; PIG; PROCEDURES;

ANIMALIA;

ANIMALS; FATTY ACIDS, OMEGA-3; FOOD STORAGE; HYDROGEL; MEAT; OXIDATION-REDUCTION; SWINE;

EID: 84926300175     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.03.093     Document Type: Article

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