Physical and chemical stability under environmental stress of microemulsions formulated with fish oil

Food Research International

Volumn 119, Issue , 2019, Pages 283-290

  Mori Cortés, Noelia ^a   Califano, Alicia N ^a   Lorenzo, Gabriel ^a,b  

^a CENTRO DE INVESTIGACIÓN Y DESARROLLO EN CRIOTECNOLOGÍA DE ALIMENTOS CIDCA   (Argentina)

^b UNIVERSIDAD NACIONAL DE LA PLATA   (Argentina)

Author keywords

Environmental stress; Kolliphor RH40; Microemulsions; Oxidative stability; Thermo rheological properties

Indexed keywords

CHEMICAL STABILITY; DROPS; EMULSIFICATION; ENVIRONMENTAL PROTECTION AGENCY; FISH; IONIC STRENGTH; MEATS; OILS AND FATS; RHEOLOGY;

BIOACTIVE LIPIDS; DOCOSAHEXAENOIC ACID; DROPLETS SIZES; ENVIRONMENTAL STRESS; HIGH SURFACE AREA; KOLLIPHOR RH40; OXIDATIVE STABILITY; RHEOLOGICAL PROPERTY;

MICROEMULSIONS;

FISH OIL;

CHEMICAL PHENOMENA; CHEMISTRY; EMULSION; FLOW KINETICS; FOOD HANDLING; FOOD STORAGE; FREEZING; HEAT; OSMOLARITY; OXIDATION REDUCTION REACTION; PARTICLE SIZE; PH; TEMPERATURE;

CHEMICAL PHENOMENA; EMULSIONS; FISH OILS; FOOD HANDLING; FOOD STORAGE; FREEZING; HOT TEMPERATURE; HYDROGEN-ION CONCENTRATION; OSMOLAR CONCENTRATION; OXIDATION-REDUCTION; PARTICLE SIZE; RHEOLOGY; TEMPERATURE;

EID: 85061067747     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2019.01.067     Document Type: Article

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