Oxidative stability of O/W and W/O/W emulsions: Effect of lipid composition and antioxidant polarity

Author:

Poyato Candelaria,Navarro-Blasco Iñigo,Calvo Maria Isabel,Cavero Rita Yolanda,Astiasarán Iciar,Ansorena Diana

Funder

Programa Consolider-Ingenio 2010 CARNISENUSA

Plan Investigador de la Universidad de Navarra” (PIUNA)

Grupo Santander-Universidad de Navarra

Cátedra Tomás Pascual Sanz-Universidad de Navarra

Asociación de Amigos de la Universidad de Navarra

Publisher

Elsevier BV

Subject

Food Science

Reference43 articles.

1. Oxidative stability of sesame paste (tehina);Abou-Gharbia;Journal of Food Lipids,1996

2. Determination of peroxide content;AOAC,2002

3. Methyl esteres of fatty acids in oils and fats. 969.33;AOAC,2002

4. Stability of avocado oil during heating: Comparative study to olive oil;Berasategi;Food Chemistry,2012

5. Reaction of ascorbate with the R-tocopheroxyl radical in micellar and bilayer membrane systems;Bisby;Archives of Biochemistry and Biophysics,1995

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