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Structure and oxidative stability of oil in water emulsions as affected by rutin and homogenization procedure

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Structure and oxidative stability of oil in water emulsions as affected by rutin and homogenization procedure

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Atarés Huerta, LM.; Marshall, LJ.; Akhtar, M.; Murray, BS. (2012). Structure and oxidative stability of oil in water emulsions as affected by rutin and homogenization procedure. Food Chemistry. 134(3):1418-1424. doi:10.1016/j.foodchem.2012.02.221.

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Título: Structure and oxidative stability of oil in water emulsions as affected by rutin and homogenization procedure
Autor:
Entidad UPV: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Fecha difusión:
Resumen:
[EN] The structural properties of oil-in-water (O/W) emulsions, as well as their oxidative stability upon storage at 50 °C, were studied. Eight different formulations were prepared, with the aim of studying the effect of ...[+]
Palabras clave: Flavonoid , O/W emulsions , Oxidation , Rutin , Sunflower oil , Emulsification , Oxidation resistance , Thiobarbituric acid reactive substance , Emulsion , Homogenization procedure , Particle size , Pressure , Procedures , Purification , Storage temperature
Derechos de uso: Reserva de todos los derechos
Fuente:
Food Chemistry. (issn: 0308-8146 )
DOI: 10.1016/j.foodchem.2012.02.221
Editorial:
Elsevier
Versión del editor: https://dx.doi.org/10.1016/j.foodchem.2012.02.221
Patrocinador:
Universitat Politecnica de Valencia PAID-00-11
Tipo: Artículo

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