Emulsion design for protection of chemically sensitive bioactive ingredients
Lipid oxidation is a major issue for food manufacturers resulting in alteration of taste and appearance of product. In recent years, the food industry has been facing a tremendous pressure from consumers for using chemical agents to prevent lipid oxidation. In this study a novel approach to reduce l...
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University of Birmingham
2014
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| Online Access: | https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.589689 |