Effects of caffeic acid and bovine serum albumin in reducing the rate of development of rancidity in oil-in-water and water-in-oil emulsions

Author:

Conde Enma,Gordon Michael H.,Moure Andrés,Dominguez Herminia

Funder

Spanish Ministry of Education

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference36 articles.

1. Volatile oxidation products formed in crude herring oil under accelerated oxidative conditions;Aidos;European Food Research and Technology,2002

2. Effect of pH on the antimicrobial activity and oxidative stability of oil-in-water emulsions containing caffeic acid;Almajano;Journal of Food Science,2007

3. Synergistic effect of BSA on antioxidant activities in model food emulsions;Almajano;Journal of the American Oil Chemists’ Society,2004

4. AOCS Official Method cd 18-90. (1989). In Official methods and recommended practices of the American Oil Chemists’ Society, 4th Ed., Firestone, D. Ed., American Oil Chemists’ Society: Champaign, IL.

5. Antioxidant activity of protein extracts from heat-treated or thermally processed chickpeas and white beans;Arcan;Food Chemistry,2007

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