Antioxidants in Margarine Emulsions
The lipid oxidation in margarine takes place in continuous liquid oil phase. The extension of fat interfaces in the system - emulsion of water in oil and the dispersion of fat crystals in liquid oil influences on the peroxidation, decomposition of hydroperoxides to aldehydes and the oxidative stabil...
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| Principais autores: | , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Czech Academy of Agricultural Sciences
2009-06-01
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| coleção: | Czech Journal of Food Sciences |
| Assuntos: | |
| Acesso em linha: | https://cjfs.agriculturejournals.cz/artkey/cjf-200910-0131_antioxidants-in-margarine-emulsions.php |
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