Influence of Oxygen Concentration and Light on the Oxidative Stability of Cream Powder-Reference-Cited by-同舟云学术

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Influence of Oxygen Concentration and Light on the Oxidative Stability of Cream Powder

Published:1998-03 Issue:2 Volume:31 Page:169-176
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Andersson Kristina,Lingnert Hans

Publisher

Elsevier BV

Subject

Food Science

Cited by 28 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Mechanical properties, sustained release, and oxygen scavenging properties of nanocomposite films loaded with bimetallic nanoparticles (Fe₂O₃/TiO₂) in extra virgin olive oil;Journal of Food Science;2024-04-11

2. Drying of dairy products;Drying Technology in Food Processing;2023

3. Novel oxygen scavenger screw-cap for shelf-life improvement in virgin olive oil packaging during storage;Journal of Food Measurement and Characterization;2022-04-19

4. Influence of the stretching temperature on the volatile compounds and odor intensity of high moisture mozzarella: a model study;International Dairy Journal;2021-11

5. Is oxygen reduction a viable antioxidant strategy for oil‐in‐water emulsions?;European Journal of Lipid Science and Technology;2016-12-30

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