Relationship between the physical properties of chlorogenic acid esters and their ability to inhibit lipid oxidation in oil-in-water emulsions-Reference-Cited by-同舟云学术

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Relationship between the physical properties of chlorogenic acid esters and their ability to inhibit lipid oxidation in oil-in-water emulsions

Published:2010-02 Issue:3 Volume:118 Page:830-835
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Sasaki Keeichi,Alamed Jean,Weiss Jochen,Villeneuve Pierre,López Giraldo Luis J.,Lecomte Jérôme,Figueroa-Espinoza Maria-Cruz,Decker Eric A.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference28 articles.

1. Iron-chelation properties of phenolic acids bearing catechol and galloyl groups;Andjelkovic;Food Chemistry,2006

2. The pecking order of free radicals and antioxidants: Lipid peroxidation, α-tocopherol, and ascorbate;Buettner;Archives of Biochemistry and Biophysics,1993

3. Role of physical structures in bulk oils on lipid oxidation;Chaiyasit;Critical Reviews in Food Science and Nutrition,2007

4. Chlorogenic acids and other cinnamates nature, occurrence and dietary burden;Clifford;Journal of the Science of Food and Agriculture,1999

5. Strategies for manipulating the prooxidative/antioxidative balance of foods to maximize oxidative stability;Decker;Trends in Food Science and Technology,1998

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