Food Science
Antioxidant
100%
Omega 3 Fatty Acid
38%
Sodium
23%
Tocopherol
20%
Peroxide Value
20%
Antioxidant Capacity
15%
Enriched Food
14%
Phosphatidylcholine
14%
Filleting
14%
Mayonnaise
13%
Enzymatic Hydrolysis
12%
Phenolic Compound
10%
Polyunsaturated Fatty Acid
9%
Flavonoid
7%
Amino Acids
7%
Vitamin C
7%
Food Emulsion
6%
Boiling
5%
Bioactive Peptides
5%
Keyphrases
Antioxidant
23%
Emulsion
19%
Oxidative Stability
19%
Caffeic Acid
13%
Vitamin E
10%
Caffeate
9%
Omega-3
9%
Fish Oil Emulsion
8%
High-fat Diet
8%
Alkyl Chain Length
7%
Peroxide Value
7%
TBA-active Products
7%
Physical Stability
7%
Antioxidant Properties
7%
Mayonnaise
6%
Oil-in-water Emulsion
6%
Fish Oil
5%
Lipid Peroxidation
5%
Alkyl Caffeate
5%
Diacetyl
5%
Diglycerides
5%
Phosphatidylcholine
5%
Fillet
5%
Tartaric Acid
5%
Monoglyceride
5%
Palmaria Palmata
5%
Antioxidative Effect
5%