Gallic acid and its alkyl esters emerge as effective antioxidants against lipid oxidation during hot air drying process of Ostrea talienwhanensis-Reference-Cited by-同舟云学术

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Gallic acid and its alkyl esters emerge as effective antioxidants against lipid oxidation during hot air drying process of Ostrea talienwhanensis

Published:2021-03 Issue: Volume:139 Page:110551
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Zhao Man-Tong,Liu Zhong-Yuan,Li Ao,Zhao Guan-Hua,Xie Hong-Kai,Zhou Da-Yong,Wang Tong

Funder

The National Natural Science Foundation of China

National Key R&D Program of China

Project of Distinguished Professor of Liaoning Provinc

Dalian Science and Technology Innovation Fund Project

Central Funds Guiding the Local Science and Technology Development

Publisher

Elsevier BV

Subject

Food Science

Reference40 articles.

1. Interfacial concentrations of hydroxytyrosol and its lipophilic esters in intact olive oil-in-water emulsions: Effects of antioxidant hydrophobicity, surfactant concentration, and the oil-to-water ratio on the oxidative stability of the emulsions;Almeida;Journal of Agricultural and Food Chemistry,2016

2. Official method Cd 8b-90. Sampling and analysis of commercial fats and oils: Peroxide value, acetic acid-isooctane method;AOCS,2003

3. Antioxidant activity of gallic acid and methyl gallate in triacylglycerols of kilka fish oil and its oil-in-water emulsion;Asnaashari;Food Chemistry,2014

4. Impact of hydrophobicity on antioxidant efficacy in low-moisture food;Barden;Journal of Agricultural and Food Chemistry,2015

5. The association between the consumption of fish/shellfish and the risk of osteoporosis in men and postmenopausal women aged 50 years or older;Choi;Nutrients,2016

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1. Gallic acid: A promising bioactive agent for food preservation and sustainable packaging development;Case Studies in Chemical and Environmental Engineering;2024-12

2. Effect of non-enzymatic browning on oysters during hot air drying process: Color and chemical changes and insights into mechanisms;Food Chemistry;2024-10

3. Effects of phenolic acid grafted-chitosan hydrocolloids on the aldehyde contents from lipid oxidation in golden pompano (Trachinotus blochii) fillets during pan-frying;Food Chemistry;2024-09

4. Bioaccessible Phenolic Alkyl Esters of Wine Lees Decrease COX-2-Catalyzed Lipid Mediators of Oxidative Stress and Inflammation in a Time-Dependent Manner;Journal of Agricultural and Food Chemistry;2024-08-15

5. Effect of Gallic Acid and Its Ester Derivatives on Thermo-oxidative Aging Resistance of Natural Rubber;ACS Applied Polymer Materials;2024-08-09

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