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- PARTANEN Riitta
- VTT Technical Research Centre of Finland
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- MURTOMÄKI Lasse
- Aalto University, Department of Chemistry
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- MOISIO Timo
- VTT Technical Research Centre of Finland
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- LÄHTEENMÄKI Maija
- VTT Technical Research Centre of Finland
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- TOIKKANEN Outi
- VTT Technical Research Centre of Finland
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- HARTIKAINEN Ritva
- VTT Technical Research Centre of Finland
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- FORSSELL Pirkko
- VTT Technical Research Centre of Finland
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抄録
Protection of sensitive lipids such as oils against oxidation in foods is often a real challenge due to the heterogeneity of the food matrix and interactions of the matrix biopolymers with water present in the surroundings. Water-biopolymer interactions are important with regard to oxidation since oxygen dynamics is linked with water mobility, which in turn depends on the mobility of matrix molecules. Oils sensitive to oxidation can partly be protected by spray-drying of emulsions with oil as the dispersed phase. Spray-dried particles are also useful model systems to study the number of factors affecting oil oxidation in a bio-matrix and to elucidate the potential routes for improved oxidative stability via better control of oxygen dynamics.
収録刊行物
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- 日本食品工学会誌
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日本食品工学会誌 15 (2), 61-67, 2014
一般社団法人 日本食品工学会
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詳細情報 詳細情報について
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- CRID
- 1390282680718605696
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- NII論文ID
- 130004692129
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- NII書誌ID
- AA12076107
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- ISSN
- 18845924
- 13457942
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- NDL書誌ID
- 025609989
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- 本文言語コード
- en
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- データソース種別
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- JaLC
- NDL
- Crossref
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可