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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.

Journal Title:
European food research and technology = Zeitschrift für Lebensmittel-Untersuchung und -Forschung. A.
Journal Volume/Issue:
1999. v. 210 (1)
Main Author:
Jacobsen, C.
Other Authors:
Hartvigsen, K., Lund, P., Meyer, A.S., Adler-Nissen, J., Holstborg, J., and Holmer, G.
Format:
Article
Language:
English
Subjects:
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
View in NAL's Catalog:
IND22077632