Oxidative stability of oil-in-water emulsions with a-tocopherol, charged emulsifier, and different oxidative stress
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저자
이보라
김미자
이재환
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제어번호
105960782
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학술지명
Food Science and Biotechnology
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권호사항
Vol.
27
No.
6
[
2018
]
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발행처
한국식품과학회
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발행처 URL
http://www.kosfost.or.kr
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자료유형
학술저널
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수록면
1571-1578
(
8쪽)
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언어
English
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출판년도
2018
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등재정보
KCI등재
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판매처
'
Oxidative stability of oil-in-water emulsions with a-tocopherol, charged emulsifier, and different oxidative stress' 의 참고문헌
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Studies of surfactants effect on riboflavin fluorescenceand its determination in commercial food products and vitamin tablets
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Role of physical structures in bulk oils on lipid oxidation
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Riboflavin photosensitized singlet oxygen oxidation of vitamin D
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Relations between antioxidant effect of atocopherol and emulsion structure
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Oyxgen and Oxyradicals in Chemistry and Biology
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Optimal tocopherol concentrations to inhibit soybean oil oxidation
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On the quenching of singlet oxygen by a-tocopherol
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Lipid oxidation in oil-in-water emulsions: impact of molecular environment on chemical reactions in heterogeneous food systems
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Iron-catalyzed lipid oxidation in emulsion as affected by surfactant, pH and NaCl
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Interaction of a-tocopherol with copper and its effect on lipid peroxidation
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Inhibition of oxidation of methyl linoleate in solution by Vitamin E and Vitamin C
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Flavor Chemistry: Thity Years of Progress
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Effects of oxidized α-, γ- and δ-tocopherols on the oxidative stability of purified soybean oil
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Effects of metal chelator, sodium azide, and superoxide dismutase (SOD) on the oxidative stability in riboflavin photosensitized O/W emulsion systems
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Effects of curcumin on the oxidative stability of oils depending on type of matrix, photosensitizers, and temperature
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Chemical reacitions and stability of riboflavin in foods
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Antioxidants in lipid foods and their impact on food quality
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Antioxidant capacities of a-tocopherol, trolox, ascorbic acid, and ascorbyl palmitate in riboflavin photosensitized O/W emulsion systems
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Antioxidant activity of a- and ctocopherols in bulk oils and in oil-in-water emulsions
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Antioxidant activities of tocopherols on Fe2+ -ascorbate-induced lipid peroxidation in lecithin liposomes
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Ability of iron to promote surfactant peroxide decomposition and oxidize a-tocopherol
'
Oxidative stability of oil-in-water emulsions with a-tocopherol, charged emulsifier, and different oxidative stress'
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