| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10539973 | Food Chemistry | 2012 | 9 Pages |
Abstract
⺠The storage stability of vegetable bouillon paste were studied in accelerated storage tests. ⺠The use of slightly oxidised palm oil was detrimental to storage stability. ⺠The use of modified atmosphere packaging protected the vegetable bouillon paste against quality deterioration. ⺠Both Maillard reactions and lipid oxidation contributed to the quality deterioration.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Riikka Raitio, Vibeke Orlien, Leif H. Skibsted,