Antioxidant Combination of High Phosphatidylserine (PS) Lecithin with Mixed Tocopherol in Soybean Oil-in-Water Emulsion: Effect of pH and Salt
Lipid oxidation is one of the major challenges faced by the food industry as it contributes to the loss of nutritional quality and loss of flavor in food products. Studies have shown that naturally occurring phospholipids like phosphatidylserine (PS) and phosphatidylethanolamine (PE) can regenerate...
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| Format: | Others |
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ScholarWorks@UMass Amherst
2021
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| Online Access: | https://scholarworks.umass.edu/masters_theses_2/1098 https://scholarworks.umass.edu/cgi/viewcontent.cgi?article=2191&context=masters_theses_2 |