6533b85efe1ef96bd12bff18
RESEARCH PRODUCT
Design of Gelatin Pouches for the Preservation of Flaxseed Oil during Storage
Hela KchaouMourad JridiMourad JridiFrédéric DebeaufortMoncef Nasrisubject
Materials sciencefood.ingredient030309 nutrition & dieteticsThiobarbituric acidchemistry.chemical_elementflaxseed oilGelatinOxygenPeroxide03 medical and health sciencessymbols.namesakechemistry.chemical_compound0404 agricultural biotechnologyfoodLipid oxidationlipid oxidationMaterials ChemistryTBARSgelatin pouchesFood sciencechemistry.chemical_classification0303 health sciences04 agricultural and veterinary sciencesSurfaces and Interfaces040401 food science3. Good healthSurfaces Coatings and FilmsMaillard reactionMaillard reactionchemistrylcsh:TA1-2040symbolslcsh:Engineering (General). Civil engineering (General)[SDV.AEN]Life Sciences [q-bio]/Food and NutritionPolyunsaturated fatty aciddescription
Flaxseed oil (FO) is composed mainly of polyunsaturated fatty acids that are very sensitive to oxidation induced by oxygen, temperature, and light. To overcome this problem, gelatin-based films containing glucose are crosslinked via the Maillard reaction (MR) at 120 °
year | journal | country | edition | language |
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2020-02-01 | Coatings |