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,...

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Detalles Bibliográficos
Autores principales: Merkx, Donny W. H., Swager, Andries, van Velzen, Ewoud J. J., van Duynhoven, John P. M., Hennebelle, Marie
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7919052/
https://www.ncbi.nlm.nih.gov/pubmed/33671957
http://dx.doi.org/10.3390/antiox10020287

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7919052/
https://www.ncbi.nlm.nih.gov/pubmed/33671957
http://dx.doi.org/10.3390/antiox10020287

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