Evaluation on oxidative stability of walnut beverage emulsions

Food Chemistry

Volumn 203, Issue , 2016, Pages 409-416

  Liu, Shuang ^a   Liu, Fuguo ^a   Xue, Yanhui ^a   Gao, Yanxiang ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

Author keywords

Food antioxidant; Light exposure; Lipid oxidation; Thermal stability; Walnut beverage emulsions

Indexed keywords

ANTIOXIDANTS; BEVERAGES; EMULSIFICATION; HEAT STORAGE; OILS AND FATS; OXIDATION; STABILITY; THERMODYNAMIC STABILITY;

BEVERAGE EMULSIONS; ENZYMATICALLY MODIFIED; LIGHT EXPOSURE; LIPID OXIDATION; NATURAL ANTIOXIDANTS; NONIONIC EMULSIFIERS; OXIDATIVE STABILITY; UV LIGHT EXPOSURES;

FOOD STORAGE;

ALPHA TOCOPHEROL; BUTANOL; HYDROGEN; ISOQUERCITRIN; LINOLEIC ACID; LINOLENIC ACID; MALONALDEHYDE; OLEIC ACID; PALMITIC ACID; POLYPHENOL; STEARIC ACID; THIOBARBITURIC ACID; TRICHLOROACETIC ACID; ANTIOXIDANT; EMULSIFYING AGENT; EMULSION; PLANT EXTRACT; QUERCETIN; WATER;

ANTIOXIDANT ACTIVITY; ARTICLE; BEVERAGE; CONTROLLED STUDY; EMULSION; LIPID OXIDATION; PARTICLE SIZE; THERMOSTABILITY; ULTRAVIOLET RADIATION; WALNUT; ANALOGS AND DERIVATIVES; ANALYSIS; CAMELLIA SINENSIS; CHEMISTRY; DRUG EFFECTS; FOOD QUALITY; FOOD STORAGE; ISOLATION AND PURIFICATION; LIPID PEROXIDATION; NUT; OXIDATION REDUCTION REACTION;

ANTIOXIDANTS; BEVERAGES; CAMELLIA SINENSIS; EMULSIFYING AGENTS; EMULSIONS; FOOD QUALITY; FOOD STORAGE; JUGLANS; LIPID PEROXIDATION; NUTS; OXIDATION-REDUCTION; PLANT EXTRACTS; POLYPHENOLS; QUERCETIN; VITAMIN E; WATER;

EID: 84958770811     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.02.037     Document Type: Article

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