E
Eric A. Decker
Researcher at University of Massachusetts Amherst
Publications - 529
Citations - 44143
Eric A. Decker is an academic researcher from University of Massachusetts Amherst. The author has contributed to research in topics: Lipid oxidation & Emulsion. The author has an hindex of 102, co-authored 510 publications receiving 38725 citations. Previous affiliations of Eric A. Decker include University of Kentucky & King Abdulaziz University.
Papers
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Rapid, sensitive, iron-based spectrophotometric methods for determination of peroxide values of food lipids
N. C. Shantha,Eric A. Decker +1 more
TL;DR: The official International Dairy Federation method for determination of the peroxide value of anhydrous milk fat was extended to poultry, meat, fish, and vegetable oils and the ferrous oxidation-xylenol orange method was modified to make it simpler and more rapid.
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Lipid Oxidation in Oil-in-Water Emulsions: Impact of Molecular Environment on Chemical Reactions in Heterogeneous Food Systems
TL;DR: In this article, the authors reviewed the current understanding of the lipid oxidation mechanism in oil-in-water emulsions and discussed the major factors that influence the rate of lipid oxidation, such as antioxidants, chelating agents, ingredient purity, ingredient partitioning, interfacial characteristics, droplet characteristics, and ingredient interactions.
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Role of ferritin as a lipid oxidation catalyst in muscle food
Eric A. Decker,Barbara Welch +1 more
TL;DR: In this paper, the authors found that ferritin could be involved in the development of off-flavors in both cooked and uncooked muscle foods, suggesting that iron is released from the protein in situ.
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Antioxidant Activity of Proteins and Peptides
TL;DR: While proteins and peptides have excellent potential as food antioxidants, issues such as allergenicity and bitter off-flavors as well as their ability to alter food texture and color need to be addressed.
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Emulsion-based delivery systems for lipophilic bioactive components.
TL;DR: A brief overview of the major bioactive lipids that need to be delivered within the food industry (for example, omega-3 fatty acids, carotenoids, and phytosterols) is provided, highlighting the main challenges to their current incorporation into foods.