Ingredient-Dependent Extent of Lipid Oxidation in Margarine

This study reports the impact of margarine-representative ingredients on its oxidative stability and green tea extract as a promising antioxidant in margarine. Oil-in-water emulsions received much attention regarding factors that influence their oxidative stability, however, water-in-oil emulsions h...

Fuld beskrivelse

Bibliografiske detaljer

Principais autores:	Sarah Fruehwirth, Sandra Egger, Dennis Kurzbach, Jakob Windisch, Franz Jirsa, Thomas Flecker, Miriam Ressler, Agnes T. Reiner, Nesrin Firat, Marc Pignitter
Format:	Artigo
Sprog:	Inglês
Udgivet:	MDPI AG 2021-01-01
Serier:	Antioxidants
Fag:	margarine lipid oxidation W/O emulsions food additives
Online adgang:	https://www.mdpi.com/2076-3921/10/1/105
Tags:	Tilføj Tag Ingen Tags, Vær først til at tagge denne postø!