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Oxidation in fish-oil-enriched mayonnaise. 1. Assessment of propyl gallate as an antioxidant by discriminant partial least squares regression analysis

Author:
Jacobsen, C., Hartvigsen, K., Lund, P., Meyer, A.S., Adler-Nissen, J., Holstborg, J., Holmer, G.
Source:
European food research & technology 1999 v.210 no.1 pp. 13-20
ISSN:
1438-2377
Subject:
spreads, fish oils, food enrichment, lipid peroxidation, sensory evaluation, propyl gallate, food additives, solubility, oils, water, emulsifiers, rheological properties, flow, particle size, droplet size, volatile compounds, odors, flavor, rancidity, peroxide value, food storage, storage quality, duration, appearance (quality), mouthfeel
Agid:
3039168