Photo-oxidation of lipids impregnated on the surface of dried seaweed (Porphyra yezoensis Ueda). Hydroperoxide distribution
Author:
Affiliation:
1. ; Department of Food Science and Technology; Tokyo University of Marine Science and Technology; Konan 4, Minato-ku 108-8477 Tokyo Japan
Publisher
Wiley
Subject
Organic Chemistry,General Chemical Engineering
Reference17 articles.
1. Lipid Oxidation, Secondary Reactions, and Water Activity of Foods;Karel,1980
2. Autoxidation of Fats and Oils at Elevated Temperatures;Nawar,1980
3. Oxidative Crosslinking of Proteins and Other Bilopolymers;Neukom,1980
4. Quantitative Analyses of Hydroxystearate Isomers from Hydroperoxides by High Pressure Liquid Chromatography of Autoxidized and Photosensitized-Oxidized Fatty Esters;Neff;Lipids,1980
5. Determination of Hydroperoxides and Structures by High-Performance Liquid Chromatography with Post-column Detection with Diphenyl-1-Pyrenylphosphine;Ohshima;Lipids,1996
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1. Natural Antioxidants: Control of Oxidation in Fish and Fish Products;Natural Antioxidants;2016-10-30
2. Oxidative Stability of Seafood;Oxidative Stability and Shelf Life of Foods Containing Oils and Fats;2016
3. The Natural Antioxidant Ergothioneine;Lipid Oxidation;2013
4. Choline and Ethanolamine Decompose Lipid Hydroperoxides into Hydroxyl Lipids;Journal of the American Oil Chemists' Society;2010-07-03
5. Phycoerythrin Contributes to the Photooxidation of Eicosapentaenoic Acid in Porphyra yezoensis During Light Exposure;Journal of Food Science;2006-08
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