Open Access
IUFoST World Congress
13th World Congress of Food Science & Technology
iufost (2006)
DOI: 10.1051/IUFoST:20060895

A Multidimensional Approach of Oxidation in Food Emulsions

C. Genot1, M. Viau2, A. Villière2, V. Rampon2, M.L. Andersen2, L. Skibsted3, and A. Meynier2

1 INRA Research Unit : Biopolymers, Interactions, Assemblies, BP71627, 44316 Nantes cedex 3, France
2 INRA, Biopolymères, Interactions, Assemblages, BP71627, 44316 Nantes cedex 3, France
3 Department of Dairy and Food Science - Food Chemistry, The Royal Veterinary and Agricultural University, Rolighedsvej 30, 1958 Frederiksberg C, Denmark
First page of the article