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Oxidation in fish oil-enriched mayonnaise: 4. Effect of tocopherol concentration on oxidative deterioration

✍ Scribed by C. Jacobsen; Karsten Hartvigsen; P. Lund; Marianne K. Thomsen; Leif H. Skibsted; Gunhild Hølmer; Jens Adler-Nissen; Anne S. Meyer

Publisher
Springer
Year
2001
Tongue
English
Weight
190 KB
Volume
212
Category
Article
ISSN
0044-3026

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✍ Nina Skall Nielsen; Anna Klein; Charlotte Jacobsen 📂 Article 📅 2009 🏛 John Wiley and Sons 🌐 English ⚖ 326 KB 👁 1 views

## Abstract The oxidative stabilities of fish oil‐enriched milk and fish oil‐enriched drinking yoghurt were compared by following the development of lipid oxidation in plain milk, plain yoghurt and yoghurt to which ingredients present in drinking yoghurt were added one by one. All samples were enri