Antioxidant activities and inhibitory effects of blueberry pomace and wine pomace crude extracts on oxidation of oil in water emulsion and fish mince-Reference-Cited by-同舟云学术

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Antioxidant activities and inhibitory effects of blueberry pomace and wine pomace crude extracts on oxidation of oil in water emulsion and fish mince

Published:2021-04-12 Issue:6 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Dai Yiqiang¹²,Wu Han¹,Liu Xiaoli¹³,Liu Hui⁴,Yin Liqing¹²,Wang Zhe¹²,Xia Xiudong¹³^ORCID,Zhou Jianzhong¹²³

Affiliation:

1. Institute of Agro‐Product Processing Jiangsu Academy of Agricultural Sciences Nanjing China

2. College of Food Science and Technology Nanjing Agricultural University Nanjing China

3. School of Food and Biological Engineering Jiangsu University Zhenjiang China

4. College of Food and Biological Engineering Xuzhou University of Technology Xuzhou China

Funder

Jiangsu Agricultural Science and Technology Independent Innovation Fund

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15509

Reference44 articles.

1. Phenolic profiling and antioxidant capacity of Calligonum azel Maire, a Tunisian desert plant

2. Lipid Oxidation in Oil-in-Water Emulsions: Involvement of the Interfacial Layer

3. Catalytic Reaction Mechanism of Lipoxygenase. A Density Functional Theory Study

4. Superoxide Radical Scavenging Activity of the Major Polyphenols in Fresh Plums

5. Fast and direct analysis of oxidation levels of oil-in-water emulsions using ATR-FTIR

Cited by 3 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Exploring the interface dynamics of emulsion gel via a novel non-destructive technique provides insights into the underlying mechanism of gel formation, water mobility, functionality and structural variations;Food Bioscience;2024-10

2. Reutilization of berry press residues in minced Baltic herring (Clupea harengus membras) – Effect on lipid oxidation and sensory characteristics during cold storage;LWT;2023-07

3. Bioactive Compounds from Fruits as Preservatives;Foods;2023-01-11

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