Lipid oxidation in food emulsions

Author： Coupland J.N.   McClements D.J.  

Publisher： Elsevier

ISSN： 0924-2244

Source： Trends in Food Science and Technology, Vol.7, Iss.3, 1996-03, pp. : 83-91

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Minor Components in Food Oils: A Critical Review of their Roles on Lipid Oxidation Chemistry in Bulk Oils and Emulsions

By Chen Bingcan   McClements David Julian   Decker Eric Andrew  

Critical Reviews in Food Science and Nutrition, Vol. 51, Iss. 10, 2011-12 ,pp. : 901-916

Taylor & Francis Ltd

Access to resources Recommend Favorite

Peroxynitrite: a potential initiator of lipid oxidation in food

By Brannan R.G.   Connolly B.J.   Decker E.A.  

Trends in Food Science and Technology, Vol. 12, Iss. 5, 2001-05 ,pp. : 164-173

Elsevier

Access to resources Recommend Favorite

Coordinate Contribution of Lipid Oxidation and Maillard Reaction to the Nonenzymatic Food Browning

By ZAMORA ROSARIO   HIDALGO FRANCISCO  

Critical Reviews in Food Science and Nutrition, Vol. 45, Iss. 1, 2005-01 ,pp. : 49-59

Taylor & Francis Ltd

Access to resources Recommend Favorite

Double Emulsions Stabilized by Food Biopolymers

By Dickinson Eric  

Food Biophysics, Vol. 6, Iss. 1, 2011-03 ,pp. : 1-11

Springer Publishing Company

Access to resources Recommend Favorite

Food emulsions: principles, practice, and techniques

By Walstra P.  

Trends in Food Science and Technology, Vol. 10, Iss. 6, 1999-06 ,pp. : 241-241

Elsevier

Access to resources Recommend Favorite