Effect of Mineral Fortification on Textural and Oxidative Stability of Reduced-Fat Spreads

C.E. Stathopoulos School of Environmental and Life Sciences, University of Newcastle, Ourimbah NSW, AustraliaCorrespondence[email protected]

S. Chockchaisawasdee Loei Rajabhat University, Dept. of Food Technology, Loei, Thailand

J. Doyle Kerry Bio-Science, Kilnagleary, Carrigaline, Co. Cork, Ireland

B.T. O'Kennedy Teagasc, Moorepark Food Research Centre, Fermoy, Co. Cork, Ireland

J.S. Mounsey Teagasc, Moorepark Food Research Centre, Fermoy, Co. Cork, Ireland

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Mustafa Öğütcü & Emin Yılmaz. (2015) Characterization of Hazelnut Oil Oleogels Prepared with Sunflower and Carnauba Waxes. International Journal of Food Properties 18:8, pages 1741-1755.
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Morad Mousazadeh, Mohammad Mousavi, Zahra Emam-Djomeh, Mehri Hadinezhad & Seyed Mohammad Taghi Gharibzahedi. (2014) Formulation Optimization of Pistachio Oil Spreads by Characterization of the Instrumental Textural Attributes. International Journal of Food Properties 17:6, pages 1355-1368.
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Bandini Rana, Ravinder Kaushik, Kavita Kaushal, Sumit Arora, Ankur Kaushal, Shagun Gupta, Navneet Upadhyay, Pooja Rani & Pushpinder Kaushik. (2018) Physicochemical and electrochemical properties of zinc fortified milk. Food Bioscience 21, pages 117-124.
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Bhawana Sachdeva, Ravinder Kaushik, Sumit Arora & Kangampalayam P Indumathi. (2015) Impact of fortification with iron salts and vitamin A on the physicochemical properties of laboratory-pasteurised toned milk and bioaccessibility of the added nutrients. International Journal of Dairy Technology 68:2, pages 253-260.
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A. M. Abdeldaiem, Q. Jin, R. Liu & X. Wang. (2014) Effects of pH values on the properties of buffalo and cow butter-based low-fat spreads. Grasas y Aceites 65:3, pages e038.
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Morad Mousazadeh, Seyed Mohammad Mousavi, Zahra Emam-Djomeh, Mehri HadiNezhad & Naghmeh Rahmati. (2013) Stability and dynamic rheological characterization of spread developed based on pistachio oil. International Journal of Biological Macromolecules 56, pages 133-139.
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Raluca I. Alexa, John S. Mounsey, Brendan T. O’Kennedy & Jean-Christophe Jacquier. (2011) Oxidative stability of water/oil mixtures as influenced by the addition of free Cu2+ or Cu–alginate gel beads. Food Chemistry 129:2, pages 253-258.
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Effect of Mineral Fortification on Textural and Oxidative Stability of Reduced-Fat Spreads

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Effect of Mineral Fortification on Textural and Oxidative Stability of Reduced-Fat Spreads

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