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Determining antioxidant distributions in model food emulsions: development of a new kinetic method based on the pseudophase model in micelles and opaque emulsions

Author
ROMSTED, Laurence S1 ; JIANBING ZHANG1
[1] Department of Chemistry and Chemical Biology, Wright and Rieman Laboratories, Rutgers, The State University of New Jersey, New Brunswick, New Jersey 08903, United States
Conference title
Trends in colloid and interfce science XVI (Coimbra, 16-21 September 2001)
Conference name
European Colloid and Interface Society. Meeting (15 ; Coimbra 2001-09-16)
Author (monograph)
Miguel, M (Editor); Burrows, H.D (Editor)
Source

Progress in colloid & polymer science. 2004, pp 182-187, 6 p ; ref : 16 ref

CODEN
PCPSD7
ISSN
0340-255X
ISBN
3-540-00553-6
Scientific domain
General chemistry, physical chemistry; Polymers, paint and wood industries
Publisher
Springer, Berlin
Publication country
Germany
Document type
Conference Paper
Language
English
Keyword (fr)
Antioxydant Cinétique Distribution Développement Emulsion Lipide Micelle Modèle Opacité Peroxydation Stabilisant Additif alimentaire
Keyword (en)
Antioxidant Kinetics Distribution Development Emulsion Lipids Micelle Models Opacity Peroxidation Stabilizer agent Food additive
Keyword (es)
Antioxidante Cinética Distribución Desarrollo Emulsión Lípido Micela Modelo Opacidad Peroxidación Estabilizante Aditivo alimentario
Classification
Pascal
002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A03 Food engineering

Discipline
Agrifood industries
Origin
Inist-CNRS
Database
PASCAL
INIST identifier
16523665

Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS

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