ANTIOXIDANT EFFECTIVENESS IN INTERMEDIATE MOISTURE CONTENT MODEL SYSTEMS-Reference-Cited by-同舟云学术

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ANTIOXIDANT EFFECTIVENESS IN INTERMEDIATE MOISTURE CONTENT MODEL SYSTEMS

Published:1974-05 Issue:3 Volume:39 Page:479-483
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

CHOU H. E.,LABUZA T. P.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1974.tb02929.x/fullpdf

Reference11 articles.

1. SORPTION HYSTERESIS AND CHEMICAL REACTIVITY: LIPID OXIDATION

2. Kinetics of lipid oxidation in foods

3. DECREASE OF LINOLEATE OXIDATION RATE DUE TO WATER AT INTERMEDIATE WATER ACTIVITY

Cited by 17 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. A chemical study of β-carotene oxidation by ozone in an organic model system and the identification of the resulting products;Food Chemistry;2011-06

2. The influence of natural antioxidants on the oxidative stability of iodine-fortified sunflower oil in the process of storage;Surface Engineering and Applied Electrochemistry;2008-10

3. Lipid oxidation in glassy and rubbery-state starch extrudates;Food Chemistry;2008-01

4. Effects of antioxidants on feed quality and growth ofPenaeus monodon juveniles;Journal of the Science of Food and Agriculture;1992

5. Antioxidative mechanism of maize zein in powder model systems against methyl linoleate: effect of water activity and coexistence of antioxidants;Journal of Agricultural and Food Chemistry;1991-02

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