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Quantitative and Predictive Modelling of Lipid Oxidation in Mayonnaise
Food emulsions with high amounts of unsaturated fats, such as mayonnaise, are prone to lipid oxidation. In the food industry, typically accelerated shelf life tests are applied to assess the oxidative stability of different formulations. Here, the appearance of aldehydes at the so-called onset time,...
Enregistré dans:
| Publié dans: | Antioxidants (Basel) |
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| Auteurs principaux: | , , , , |
| Format: | Artigo |
| Langue: | Inglês |
| Publié: |
MDPI
2021
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| Sujets: | |
| Accès en ligne: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7919052/ https://ncbi.nlm.nih.gov/pubmed/33671957 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/antiox10020287 |
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