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  • The lipid oxidation in margarine takes place in continuous liquid oil phase. The extension of fat interfaces in the system - emulsion of water in oil and the dispersion of fat crystals in liquid oil influences on the peroxidation, decomposition of hydroperoxides to aldehydes and the oxidative stability in the comparison with oxidation in the fat blend. Different antioxidants were used in margarine dispersions: ascorbic acid, ascorbyl palmitate and -tocopherol. Increasing polarity and decreasing molecular size of antioxidants have the positive influence on lipid oxidation. -tocopherol is the least effective antioxidant of all antioxidants, ascorbic acid is the most effective antioxidant and ascorbyl palmitate possesses similar, however, lesser effect. The combination of all three antioxidants restricts the production of hydroperoxides, the decomposition.of hydroperoxides to aldehydes and the increase of oxidative stability was also achieved. Content of antioxidants 0.02% as ascorbic acid or ascorb
  • The lipid oxidation in margarine takes place in continuous liquid oil phase. The extension of fat interfaces in the system - emulsion of water in oil and the dispersion of fat crystals in liquid oil influences on the peroxidation, decomposition of hydroperoxides to aldehydes and the oxidative stability in the comparison with oxidation in the fat blend. Different antioxidants were used in margarine dispersions: ascorbic acid, ascorbyl palmitate and -tocopherol. Increasing polarity and decreasing molecular size of antioxidants have the positive influence on lipid oxidation. -tocopherol is the least effective antioxidant of all antioxidants, ascorbic acid is the most effective antioxidant and ascorbyl palmitate possesses similar, however, lesser effect. The combination of all three antioxidants restricts the production of hydroperoxides, the decomposition.of hydroperoxides to aldehydes and the increase of oxidative stability was also achieved. Content of antioxidants 0.02% as ascorbic acid or ascorb (en)
Title
  • Antioxidants in margarine emulsions
  • Antioxidants in margarine emulsions (en)
skos:prefLabel
  • Antioxidants in margarine emulsions
  • Antioxidants in margarine emulsions (en)
skos:notation
  • RIV/60461373:22330/09:00022251!RIV10-MSM-22330___
http://linked.open...avai/riv/aktivita
http://linked.open...avai/riv/aktivity
  • Z(MSM6046137305)
http://linked.open...iv/cisloPeriodika
  • Sp.Iss. SI
http://linked.open...vai/riv/dodaniDat
http://linked.open...aciTvurceVysledku
http://linked.open.../riv/druhVysledku
http://linked.open...iv/duvernostUdaju
http://linked.open...titaPredkladatele
http://linked.open...dnocenehoVysledku
  • 303518
http://linked.open...ai/riv/idVysledku
  • RIV/60461373:22330/09:00022251
http://linked.open...riv/jazykVysledku
http://linked.open.../riv/klicovaSlova
  • lipid oxidation; margarine emulsion; antioxidant (en)
http://linked.open.../riv/klicoveSlovo
http://linked.open...odStatuVydavatele
  • CZ - Česká republika
http://linked.open...ontrolniKodProRIV
  • [CF2801E921BD]
http://linked.open...i/riv/nazevZdroje
  • Czech Journal of Food Science
http://linked.open...in/vavai/riv/obor
http://linked.open...ichTvurcuVysledku
http://linked.open...cetTvurcuVysledku
http://linked.open...UplatneniVysledku
http://linked.open...v/svazekPeriodika
  • 27
http://linked.open...iv/tvurceVysledku
  • Filip, Vladimír
  • Hrádková, Iveta
  • Šmidrkal, Jan
http://linked.open...ain/vavai/riv/wos
  • 000269005600003
http://linked.open...n/vavai/riv/zamer
issn
  • 1212-1800
number of pages
http://localhost/t...ganizacniJednotka
  • 22330
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