Enrichment of mayonnaise with a high fat fish oil-in-water emulsion stabilized with modified DATEM C14 enhances oxidative stability

Author:

Yesiltas BetülORCID,García-Moreno Pedro J.ORCID,Sørensen Ann-Dorit M.,Soria Caindec Alyssa M.,Hyldig Grethe,Anankanbil Sampson,Guo ZhengORCID,Jacobsen CharlotteORCID

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

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4. Antioxidative effect of lipophilized caffeic acid in fish oil enriched mayonnaise and milk;Alemán;Food Chemistry,2015

5. AOCS Official Method Ce 8-89. (1998). Determination of tocopherols and tocotrienols in vegetable oils and fats by HPLC. Champaign, IL, USA: AOCS.

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