Proton Low Field NMR Relaxation Time Domain Sensor for Monitoring of Oxidation Stability of PUFA-Rich Oils and Emulsion Products

Proton Low Field NMR Relaxation Time Domain Sensor for Monitoring of Oxidation Stability of PUFA-Rich Oils and Emulsion Products

The nutritional characteristics of fatty acid (FA) containing foods are strongly dependent on the FA’s chemical/morphological arrangements. Paradoxically the nutritional, health enhancing FA polyunsaturated fatty acids (PUFAs) are highly susceptible to oxidation into harmful toxic side products duri...

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Bibliographic Details
Main Authors: Maysa T. Resende, Tatiana Osheter, Charles Linder, Zeev Wiesman
Format: Article
Language:English
Published: MDPI AG 2021-06-01
Series:Foods
Subjects:
emulsions
PUFA
<sup>1</sup>H LF NMR
time domain
oxidation
monitoring
Online Access:https://www.mdpi.com/2304-8158/10/6/1385

Internet

https://www.mdpi.com/2304-8158/10/6/1385

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