Autoxidation of Fish Oil in Mayonnaise-Like O/W Type Emulsion
نویسندگان
چکیده
منابع مشابه
Autoxidation of unsaturated lipids in food emulsion.
Unsaturated lipids having various physiological roles are of significance in biochemistry, nutrition, medicine, and food. However, the susceptibility of lipids to oxidation is a major cause of quality deterioration in food emulsions. The reaction mechanism and factors that influence oxidation are appreciably different for emulsified lipids and bulk lipids. This article gives a brief overview of...
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The purpose of this study is to produce an oil-in-water nano-emulsion by ultrasonication. Casein combined with inulin used as continuous phase, while dispersed phase consisted of fish oil. The size of the nano-emulsion and the pH of nano-emulsion were characterized. Ultrasound has been used for preparing emulsion by 24 KHz intensity for 120 seconds. Prepared nano-emulsion was investigated by pa...
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ژورنال
عنوان ژورنال: Food Science and Technology Research
سال: 2003
ISSN: 1344-6606,1881-3984
DOI: 10.3136/fstr.9.383