Enrichment of mayonnaise with a high fat fish oil-in-water emulsion stabilized with modified DATEM C14 enhances oxidative stability
Betül Yeşiltaş, Pedro J. García‐Moreno, Ann‐Dorit Moltke Sørensen, Alyssa M. Soria Caindec, Grethe Hyldig, Sampson Anankanbil, Zheng Guo, Charlotte Jacobsen
Topics & Concepts
HexanalChemistryEmulsionFish oilFood sciencePeroxide valueLipid oxidationAntioxidantCaffeic acidOrganolepticMonoglycerideFish <Actinopterygii>ChromatographyOrganic chemistryFatty acidFisheryBiologyProteins in Food SystemsMicroencapsulation and Drying ProcessesFood Chemistry and Fat Analysis