Oxidation in fish-oil-enriched mayonnaise

Charlotte Jacobsen; Karsten Hartvigsen; Peter Lund; Anne S. Meyer; Jens Adler‐Nissen; Jens Holstborg; Gunhild Hølmer

doi:10.1007/s002170050526

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JOURNAL ARTICLE

Oxidation in fish-oil-enriched mayonnaise

Charlotte Jacobsen Karsten Hartvigsen Peter Lund Anne S. Meyer Jens Adler‐Nissen Jens Holstborg Gunhild Hølmer

Year: 1999 Journal: European Food Research and Technology Vol: 210 (1)Pages: 13-30 Publisher: Springer Science+Business Media

DOI: 10.1007/s002170050526

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Keywords:

Propyl gallate Chemistry Fish oil Food science Peroxide value Rheology Emulsion Gallate Fish <Actinopterygii> Organic chemistry Antioxidant Nuclear chemistry Materials science Fishery

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Topics

Food Quality and Safety Studies

Life Sciences → Agricultural and Biological Sciences → Food Science

Phytochemicals and Antioxidant Activities

Health Sciences → Medicine → Biochemistry

Meat and Animal Product Quality

Life Sciences → Agricultural and Biological Sciences → Animal Science and Zoology

Oxidation in fish-oil-enriched mayonnaise

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Citation History

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