Study on Antioxidant Activity of Amino Acids at Frying Temperatures and Their Interaction with Rosemary Extract, Green Tea Extract, and Ascorbic Acid-Reference-Cited by-同舟云学术

Study on Antioxidant Activity of Amino Acids at Frying Temperatures and Their Interaction with Rosemary Extract, Green Tea Extract, and Ascorbic Acid

Published:2019-11-26 Issue:12 Volume:84 Page:3614-3623
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Hwang Hong‐Sik¹^ORCID,Winkler‐Moser Jill K.¹^ORCID,Liu Sean X.¹

Affiliation:

1. Authors are with United States Dept. of Agriculture, Agricultural Research Service, Natl. Center for Agricultural Utilization ResearchFunctional Foods Research1815 N. Univ. St. Peoria IL 61604 U.S.A.

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.14963

Reference26 articles.

1. Antioxidant Activity of Hybrid Grape Pomace Extracts Derived from Midwestern Grapes in Bulk Oil and Oil-in-Water Emulsions

2. Mechanism of antioxidant action: reactions of alkyl and aryl sulphides with hydroperoxides

3. Determination of Tea Components with Antioxidant Activity

4. Prooxidant Activity of Oxidized α-Tocopherol in Vegetable Oils

5. Mechanisms of Antioxidants in the Oxidation of Foods

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