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Stabilisation of vitamin A by wheat bran is affected by wheat bran antioxidants, bound lipids and endogenous lipase activity

  • Published:2023-07 Issue: Volume:169 Page:112911
  • ISSN:0963-9969
  • Container-title:Food Research International
  • language:en
  • Short-container-title:Food Research International

Author:

Van Wayenbergh Eline,Langenaeken Niels A.,Struyf Nore,Goos Peter,Foubert Imogen,Courtin Christophe M.

Funder

KU Leuven

Vlaamse regering

Fonds Wetenschappelijk Onderzoek

Publisher

Elsevier BV

Subject

Food Science

Reference49 articles.

1. Phytochemicals and antioxidant activity of milled fractions of different wheat varieties;Adom;Journal of Agricultural and Food Chemistry,2005

2. Adsorption of octanoic acid at the water/oil interface;Bahtz;Colloids and Surfaces B: Biointerfaces,2009

3. Factors influencing the chemical stability of carotenoids in foods;Boon;Critical Reviews in Food Science and Nutrition,2010

4. Food-based strategies to control vitamin A deficiency;Chakravarty;Food and Nutrition Bulletin,2000

5. Phospholipids in foods: Prooxidants or antioxidants?;Cui;Journal of the Science of Food and Agriculture,2016
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