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Study of iron enriched o/w emulsions stabilized by proteins

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dc.contributor.author CURCHI, Diana
dc.date.accessioned 2019-07-28T12:20:30Z
dc.date.available 2019-07-28T12:20:30Z
dc.date.issued 2011
dc.identifier.citation CURCHI, Diana. Study of iron enriched o/w emulsions stabilized by proteins. In: Conferința Tehnico-Științifică a Colaboratorilor, Doctoranzilor și Studenților, Universitatea Tehnică a Moldovei, 17 – 19 noiembrie, 2010. Chișinău, 2011, vol. 2, pp. 58-61. ISBN 978-9975-45-065-2. ISBN 978-9975-45-159-8 (Vol.2). en_US
dc.identifier.isbn 978-9975-45-065-2
dc.identifier.uri http://repository.utm.md/handle/5014/3872
dc.description.abstract Lipid oxidation leads to the development of off-flavors (rancidity) and potentially toxic compounds. Proteins are generally regarded as safe food ingredients and they are widely used as emulsifiers in food products. Sodium caseinate (NaCas) can prevent lipid oxidation, essentially by chelating metals ions, but other mechanisms such as free-radical scavenging may also be involved. The aim of this paper is to study the oxidative stability of iron enriched o/w emulsions stabilized by proteins such as NaCas is related to availability of metal ions and protein properties. en_US
dc.language.iso en en_US
dc.publisher Tehnica UTM en_US
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject lipid oxidation en_US
dc.subject iron en_US
dc.subject availability en_US
dc.subject sodium caseinate en_US
dc.subject oxidative stability en_US
dc.subject o/w emulsions en_US
dc.title Study of iron enriched o/w emulsions stabilized by proteins en_US
dc.type Article en_US


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