Evaluation of oxygen partial pressure, temperature and stripping of antioxidants for accelerated shelf-life testing of oil blends using 1H NMR

Author:

Hoppenreijs Loes J.G.,Berton-Carabin Claire C.,Dubbelboer Arend,Hennebelle Marie

Funder

Nutricia Research BV

Publisher

Elsevier BV

Subject

Food Science

Reference45 articles.

1. Kinetic studies of oxygen dependence during initial lipid oxidation in rapeseed oil;Andersson;Journal of Food Science,1999

2. Beneficial effects and oxidative stability of omega-3 long-chain polyunsaturated fatty acids;Arab-Tehrany;Trends in Food Science and Technology,2012

3. A Study of the Reactivity of HO2/O2- with unsaturated fatty acids;Arudi;Journal of Biological Chemistry,1982

4. Protein and lipid oxidation affect the viscoelasticity of whey protein layers at the oil–water interface;Berton-Carabin;European Journal of Lipid Science and Technology,2016

5. Quantification of unadsorbed protein and surfactant emulsifiers in oil-in-water emulsions;Berton;Journal of Colloid and Interface Science,2011

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