Antioxidant activity of alkyl gallates and glycosyl alkyl gallates in fish oil in water emulsions: Relevance of their surface active properties and of the type of emulsifier-Reference-Cited by-同舟云学术

Antioxidant activity of alkyl gallates and glycosyl alkyl gallates in fish oil in water emulsions: Relevance of their surface active properties and of the type of emulsifier

Published:2015-09 Issue: Volume:183 Page:190-196
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

González María J.,Medina Isabel,Maldonado Olivia S.,Lucas Ricardo,Morales Juan C.

Funder

JAE-Doc program

CSIC

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference41 articles.

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3. The relationship between the physicochemical properties of antioxidants and their ability to inhibit lipid oxidation in bulk oil and oil-in-water emulsions;Chaiyasit;Journal of Agricultural and Food Chemistry,2005

4. The estimation of peroxides in fats and oils by the ferric thiocyanate method;Chapman;Journal of the American Oil Chemists Society,1949

5. Eicosapentaenoic acid and prevention of thrombosis and atherosclerosis?;Dyerberg;Lancet,1978

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