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Impact of Lipid Physical State on the Oxidation of Methyl Linolenate in Oil-in-Water Emulsions

✍ Scribed by Okuda, Saori; McClements, D. Julian; Decker, Eric A.

Book ID
126200918
Publisher
American Chemical Society
Year
2005
Tongue
English
Weight
121 KB
Volume
53
Category
Article
ISSN
0021-8561

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## ABSTRACT: The susceptibility of lipids to oxidation is a major cause of quality deterioration in food emulsions. The reaction mechanism and factors that influence oxidation are appreciably different for emulsified lipids than for bulk lipids. This article reviews the current understanding of the