Strategies to improve the performance of antioxidants in oil-in-water emulsions

Strategies to improve the performance of antioxidants in oil-in-water emulsions

Show other versions (1)

Due to the limited number of approved antioxidants for food applications, several alternative strategies to improve antioxidant performance have been developed by focusing on synergistic antioxidant interactions. Susceptibility to lipid oxidation in food systems is the result of the summation of ant...

Full description

Bibliographic Details
Main Author:	Panya, Atikorn
Language:	ENG
Published:	ScholarWorks@UMass Amherst 2012
Subjects:	Food Science
Online Access:	https://scholarworks.umass.edu/dissertations/AAI3545971

Similar Items

Strategies to Improve the Performance of Antioxidants in Oil-in-Water Emulsions
by: Panya, Atikorn
Published: (2012)

Antioxidant mechanisms of continuous phase protein in oil -in -water food emulsions
by: Elias, Ryan J
Published: (2006)

Synthesis and Characterization of Lactose-Amines with Respect to Oil-in-Water Emulsion Stability
by: Garg, Nidhi
Published: (2008)

Random Centroid Optimization of Lutein-Enriched Oil in Water Emulsion at Acidic PH
by: Khachatryan, Armen
Published: (2003)

Effects of free fatty acids, mono- and diacylglycerols on oxidative stability of soybean oil-in-water emulsions
by: Waraho, Thaddao
Published: (2011)

Emulsion droplet interfacial engineering to improve the stability of omega -3 fatty acids and citrus oils
by: Djordjevic, Darinka
Published: (2006)

Evaluation of Xanthan/Enzymatically Modified Guar Gum Mixtures in Oil-in-Water Emulsions
by: Chityala, Pavan Kumar
Published: (2015)

Factors Influencing the Stability of Carotenoids in Oil-in-water Emulsions
by: Boon, Caitlin Suzanne
Published: (2009)

Antimicrobial activity of coconut oil-in-water emulsion on Staphylococcus epidermidis and Escherichia coli EPEC associated to Candida kefyr
by: Susy Ferraz de Oliveira, et al.
Published: (2018-11-01)

Utilization of interfacial engineering to improve food emulsion properties
by: Guzey, Demet
Published: (2006)

Effect of formulation and pH on rheological properties, particle size distribution, and stability of oil-in-water beverage emulsions
by: Arora, Jaideep
Published: (2010)

Designing novel emulsion performance by controlled hetero-aggregation of mixed biopolymer systems
by: Mao, Yingyi
Published: (2013)

Oxidative-antioxidative interactions in the processing of edible oils
by: Wilhelm, Carolyn Louise
Published: (1990)

Lipid oxidation in emulsions as affected by droplet surface properties and interactions among droplets, antioxidants, and other co-existing substances
by: Mei, Longyuan
Published: (1998)

Emulsions and microemulsions as antimicrobial delivery systems
by: Gaysinsky, Sylvia
Published: (2007)

Development of a Frozen Yogurt Fortified with a Nano-Emulsion Containing Purple Rice Bran Oil
by: Alfaro Sanabria, Luis Alonso
Published: (2012)

Infrared Spectroscopy of Bilberry Extract Water-in-Oil Emulsions: Sensing the Water-Oil Interface
by: Johannes Kiefer, et al.
Published: (2016-04-01)

Characterization of iron-promoted lipid oxidation in emulsions
by: Roy, Jennifer Lee
Published: (1999)

Characterization of food emulsions using ultrasonic spectroscopy
by: Chanamai, Ratjika
Published: (2001)

Evaluation on Antioxidant Activities of the Soybean Oils and Gums
by: Yuan, Xianglong
Published: (2006)

Influence of composition and structure on optical properties of food emulsions
by: Chantrapornchai, Withida
Published: (2001)

Antioxidant Combination of High Phosphatidylserine (PS) Lecithin with Mixed Tocopherol in Soybean Oil-in-Water Emulsion: Effect of pH and Salt
by: Agnihotri, Princy
Published: (2021)

Distribution and effectiveness of exogenous antioxidants in a mixture of minced cod muscle and canola oil
by: Raghavan, Sivakumar
Published: (2005)

Ultrasonic and optical profiling studies of mass transport phenomena in food emulsions
by: Basaran, Taygun Kamil
Published: (2001)

Influence of protein-mineral interactions on physicochemical properties of model nutritional beverage emulsions
by: Keowmaneechai, Eakaphan
Published: (2002)

Effects of Free Fatty Acids, Mono- and Diacylglycerols on Oxidative Stability of Soybean Oil-In-Water Emulsions
by: Waraho, Thaddao
Published: (2011)

Effects of Emulsion Coatings on the Internal Quality and Shelf Life of Eggs
by: Torrico, Damir Dennis
Published: (2010)

Optimizing emulsion stability of high-oil pourable dressings using different stabilizers
by: Grizio, Miranda
Published: (2011)

Veiled Extra Virgin Olive Oils: Role of Emulsion, Water and Antioxidants
by: Giuseppe Cinelli, et al.
Published: (2020-09-01)

Influence of Rosemary Extract Addition in Different Phases on the Oxidation of Lutein and WPI in WPI-Stabilized Lutein Emulsions
by: Duoxia Xu, et al.
Published: (2020-01-01)

The effect of processing conditions and ingredient interactions on the physicochemical properties of whey protein isolate-stabilized emulsions
by: Demetriades, Kyros
Published: (1998)

Designing Novel Emulsion Performance by Controlled Hetero-Aggregation of Mixed Biopolymer Systems
by: Mao, Yingyi
Published: (2013)

The properties of spray -dried milk fat emulsions as affected by types of wall materials and processing and storage conditions
by: Danviriyakul, Supanee
Published: (2001)

The role of breadfruit OSA starch and surfactant in stabilizing high-oil-load emulsions using high-pressure homogenization and low-frequency ultrasonication
by: Sri Haryani Anwar, et al.
Published: (2020-07-01)

Application of Flow Cytometry as Novel Technology in Studying Lipid Oxidation in Oil-in-Water Emulsions
by: Li, Peilong
Published: (2019)

IMPROVED HEAVY OIL RECOVERY BY INJECTION OF DILUTED OIL-IN-WATER EMULSIONS
by: MANOEL LEOPOLDINO ROCHA DE FARIAS
Published: (2013)

Tocopherol regeneration by phospholipids in soybean oil-in-water emulsions: effect of tocopherol homologue and emulsifier type
by: Samdani, Gautam
Published: (2018)

Antioxidant Effect of Vitamins in Olive Oil Emulsion
by: Francesca Cuomo, et al.
Published: (2020-05-01)

Effect of heat treatment on α-Tocopherol content and antioxidant activity of vegetable oils
by: Alattar, Hasan
Published: (2013)

Effect of mass transport processes on physicochemical properties of surfactant -stabilized emulsions
by: Weiss, Jochen
Published: (1999)

Cannot write session to /tmp/vufind_sessions/sess_r0fe0jfpte6p8cn9n43ds8a1o0