Role of the covalent conjugate (sodium caseinate + maltodextrin) & a plant antioxidant in the protection against oxidation of the composite food ingredients, containing the equimass amount of ω-3 & ω-6 polyunsaturated fatty acids

Gums and Stabilisers for the Food Industry 18 - Hydrocolloid Functionality for Affordable and Sustainable Global Food Solutions

Volumn , Issue , 2016, Pages 182-189

  Semenova, M G ^a   Antipova, A S ^a   Misharina, T A ^a   Alinkina, E S ^a   Zelikina, D V ^a   Martirosova, E I ^a   Palmina, N P ^a   Binyukov, V I ^a   Maltseva, E L ^a   Kasparov, V V ^a   Ozerova, N S ^a   Shumilina, E A ^a   Baeva, K A ^a   Bogdanova, N G ^a  

^a EMANUEL INSTITUTE OF BIOCHEMICAL PHYSICS   (Russian Federation)

Author keywords

[No Author keywords available]

Indexed keywords

ANTIOXIDANTS; ATOMIC FORCE MICROSCOPY; COLLOIDS; ELECTRON SPECTROSCOPY; ELECTRON SPIN RESONANCE SPECTROSCOPY; ESSENTIAL OILS; FATTY ACIDS; GAS CHROMATOGRAPHY; LIGHT SCATTERING; LIPIDS; LIPOSOMES; LIQUID CHROMATOGRAPHY; MAGNETIC RESONANCE; OILS AND FATS; PARAMAGNETIC RESONANCE; POLYSACCHARIDES; POLYUNSATURATED FATTY ACIDS; SODIUM;

CAPILLARY GAS-LIQUID CHROMATOGRAPHY; COMPLEX PARTICLES; DEXTROSE EQUIVALENTS; ELECTRON PARAMAGNETIC RESONANCE SPECTROSCOPY; MULTIANGLE LASER LIGHT SCATTERING; PHOSPHATIDYLCHOLINE; POLYUNSATURATED LIPIDS; STABILIZING EFFECTS;

FUNCTIONAL FOOD;

EID: 85015622495     PISSN: None     EISSN: None     Source Type: Conference Proceeding    
DOI: 10.1039/9781782623830-00182     Document Type: Conference Paper

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