Enzymatic lipophilization of phenolic extract from rowanberry (Sorbus aucuparia) and evaluation of antioxidative activity in edible oil-Reference-Cited by-同舟云学术

Enzymatic lipophilization of phenolic extract from rowanberry (Sorbus aucuparia) and evaluation of antioxidative activity in edible oil

Published:2015-01 Issue:1 Volume:60 Page:56-62
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Aladedunye Felix,Niehaus Karsten,Bednarz Hanna,Thiyam-Hollander Usha,Fehling Eberhard,Matthäus Bertrand

Funder

Alexander von Humboldt-Stiftung

Publisher

Elsevier BV

Subject

Food Science

Reference23 articles.

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3. Enzymatic acylation of flavonoids: effect of the nature of the substrate, origin of lipase, and operating conditions on conversion yield and regioselectivity;Chebil;Journal of Agricultural and Food Chemistry,2007

4. Measuring antioxidant effectiveness in food;Decker;Journal of Agricultural and Food Chemistry,2005

5. Proceedings of the 3rd International Symposium of Deep-Fat Frying – Final recommendations;DGF, German Society for Fat Research;European Journal of Lipid Science and Technology,2000

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