Lipid oxidation is one of the main causes of degradation in food emulsions. It leads to the
generation of off-flavors and a concomitant reduction in shelf-life of the food products. The …

When measuring antioxidant activities in micelles and emulsions, the location of the
antioxidant or of the probe has long been recognized as an important issue. The present …

Lipid emulsions as an integral part of parenteral nutrition provide vital energy to prevent
malnutrition when the intake or absorption of nutrients is impaired. Supply of essential fatty …

The Oxipres TM oxygen bomb is used extensively in shelf-life testing of food oils because it
measures early action (oxygen consumption) in lipid oxidation and reports actions rapidly …

Lipid oxidation is one of the main causes of quality deterioration in food emulsions, leading
to the generation of off-flavors and a concomitant reduction in shelf-life. Over the past …

The aim of this study was to examine the use of antioxidants on the oxidative stability of
poultry offal oil used in the pet food industry. Five commercial synthetic and two natural …

The aim of this study was to examine the use of antioxidants on the oxidative stability of
poultry offal oil used in the pet food industry. Five commercial synthetic and two natural …

Objetivou-se com essa pesquisa avaliar o uso de antioxidantes sobre a estabilidade
oxidativa de óleo de vísceras de aves utilizado na indústria pet food. Foram utilizados cinco …