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The influence of structured emulsions containing saturated monoglycerides (MG) on the viability of a probiotic Lactobacillus rhamnosus strain during cold storage for up to 56days was investigated. Six emulsions were prepared, containing sunflower oil or anhydrous milk fat (AMF) as lipid phase, and UHT skim milk or an aqueous solution of potassium bicarbonate or potassium carbonate as water phase,...
The aim of the present research was to model the temperature dependence of lipid oxidation rate in water-in-oil emulsions stored at sub-zero temperatures. In fact, the application of the well-known Arrhenius equation resulted precluded in such conditions. To this purpose, the physical state and the oxidation rate of sunflower oil–water emulsions were evaluated from −30 to 60°C. Results indicate that...
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