Oxidative stability of oil-in-water emulsions stabilised with protein or surfactant emulsifiers in various oxidation conditions
- Autor
- BERTON, Claire1 ; ROPERS, Marie-Hélène1 ; BERTRAND, Dominique1 ; VIAU, Michèle1 ; GENOT, Claude1
[1] INRA, UR1268 Biopolymères Interactions Assemblages, 44316 Nantes, France - Fuente
Food chemistry. 2012, Vol 131, Num 4, pp 1360-1369, 10 p ; ref : 3/4 p
- CODEN
- FOCHDJ
- ISSN
- 0308-8146
- Campo Científico
- Food science technology
- Editor
- Elsevier, Kidlington
- País de la publicación
- United Kingdom
- Tipo de documento
- Article
- Idioma
- English
- Palabra clave de autor
- Emulsifier Emulsion Initiator Lipid oxidation Oxygen uptake Protein Surfactant Volatile compounds
- Palabra clave (fr)
- Agent surface Captation Composé volatil Emulsifiant Emulsion eau huile Emulsion huile eau Lipide Oxydation Oxygène Protéine Qualité Stabilité Additif alimentaire
- Palabra clave (in)
- Surfactant Uptake Volatile compound Emulsifier Water oil emulsion Oil water emulsion Lipids Oxidation Oxygen Protein Quality Stability Food additive
- Palabra clave (es)
- Agente superficie Captación Compuesto volátil Emulsionador Emulsión agua aceite Emulsión aceite agua Lípido Oxidación Oxígeno Proteína Calidad Estabilidad Aditivo alimentario
- Clasificación
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A08 Food additives
- Disciplina
- Agrifood industries
- Procedencia
- Inist-CNRS
- Base de datos
- PASCAL
- Identificador INIST
- 25935403
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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DOI
10.1016/j.foodchem.2011.09.137 
https://dx.doi.org/10.1016/j.foodchem.2011.09.137
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