Study of chemical stability of lemon oil components in sodium caseinate–lactose glycoconjugate-stabilized oil-in-water emulsions using solid-phase microextraction-gas chromatography
Author:
Affiliation:
1. Food Research and Development Centre
2. Agriculture and Agri-Food Canada
3. St-Hyacinthe, Canada
Abstract
A method was developed to quantify lemon oil components and their degradation products in oil-in-water emulsions.
Funder
Agriculture and Agri-Food Canada
Publisher
Royal Society of Chemistry (RSC)
Subject
General Medicine,Food Science
Link
http://pubs.rsc.org/en/content/articlepdf/2014/FO/C4FO00016A
Reference67 articles.
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2. Chemical and Physical Stability of Protein and Gum Arabic-Stabilized Oil-in-Water Emulsions Containing Limonene
3. Formation of α-terpineol in Citrus Juices, Model and Buffer Solutions
4. Limonene oxidation over V2O5/TiO2 catalysts
5. Identification of potent flavor compounds formed in an aqueous lemon oil/citric acid emulsion
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