Stability to oxidation and interfacial behavior at the air/water interface of minimally-processed versus processed walnut oil-bodies
Jeanne Kergomard, Gilles Pabœuf, Nathalie Barouh, Pierre Villeneuve, Olivier Schafer, Tim J. Wooster, Claire Bourlieu‐Lacanal, Véronique Vié
Topics & Concepts
TBARSChemistryEmulsionFood sciencePolyunsaturated fatty acidLipid oxidationOxidative phosphorylationAdsorptionFood processingChromatographyOxidative stressBiochemistryOrganic chemistryLipid peroxidationAntioxidantFatty acidProteins in Food SystemsFood Chemistry and Fat AnalysisEdible Oils Quality and Analysis