Quantitative and Predictive Modelling of Lipid Oxidation in Mayonnaise

• Main Authors: Donny W. H. Merkx (Author), Andries Swager (Author), Ewoud J. J. van Velzen (Author), John P. M. van Duynhoven (Author), Marie Hennebelle (Author)
• 格式: 图书
• 出版: MDPI AG, 2021-02-01T00:00:00Z.
• 主题: article
• 在线阅读: Connect to this object online.

Food emulsions with high amounts of unsaturated fats, such as mayonnaise, are prone to lipid oxidation. In the food industry, typically accelerated shelf life tests are applied to assess the oxidative stability of different formulations. Here, the appearance of aldehydes at the so-called onset time,...