[3E013F14-17] OP45-49

2:00 PM - 2:15 PM JST(5:00 AM - 5:15 AM UTC)

[OP49] Relationship between the Particle Size and the Oxidative Stability of Aqueous Emulsion Prepared from Triacylglycerol Rich in Docosahexaenoic Acid

*Yumi Sato¹, Atsuhiro Iguchi¹, Keita Someya¹, Ibuki Kusumoto², Shunji Kato², Kiyotaka Nakagawa², Naohiro Gotoh³ (1. Functional Foods Division, Yokohama Oils and Fats Industry Co., Ltd., 2. Laboratory of Food Function Analysis, Graduate School of Agricultural Science, Tohoku University, 3. Department of Food Science and Technology, Tokyo University of Marine Science and Technology)

Keywords:

oxidative stability,particle size,DHA