Influence of light exposure and oxidative status on the stability of vitamins A and D3 during the storage of fortified soybean oil-Reference-Cited by-同舟云学术

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Influence of light exposure and oxidative status on the stability of vitamins A and D3 during the storage of fortified soybean oil

Published:2015-10 Issue: Volume:184 Page:90-98
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Hemery Youna M.,Fontan Laura,Moench-Pfanner Regina,Laillou Arnaud,Berger Jacques,Renaud Cécile,Avallone Sylvie

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

1. AOAC. (2000). Official method of analysis. Arlington, VA: Association of Official Analytical Chemists (Official method 920.160 and 985.29).

2. Stability of vitamin A in fortified vegetable oil and corn soy blend used in child feeding programs in India;Atwood;Journal of Food Composition and Analysis,1995

3. Differential effects of dietary oils on plasma lipids, lipid peroxidation and adipose tissue lipoprotein activity in rats;Baba;Nutrition Research,2000

4. Photodecomposition of retinyl palmitate in ethanol by UVA light formation of photodecomposition products, reactive oxygen species, and lipid peroxides;Cherng;Chemical Research in Toxicology,2005

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