Antioxidant Activity Evaluation of Tocored through Chemical Assays, Evaluation in Stripped Corn Oil, and CAA Assay-Reference-Cited by-同舟云学术

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Antioxidant Activity Evaluation of Tocored through Chemical Assays, Evaluation in Stripped Corn Oil, and CAA Assay

Published:2019-12 Issue:3 Volume:122 Page:1900354
ISSN:1438-7697
Container-title:European Journal of Lipid Science and Technology
language:en
Short-container-title:Eur. J. Lipid Sci. Technol.

Author:

Zheng Liyou¹,Jin Jun¹,Karrar Emad¹,Xie Liangliang¹,Huang Jianhua¹,Chang Ming¹,Wang Xingguo¹,Zhang Hui¹,Jin Qingzhe¹

Affiliation:

1. National Engineering Research Center for Functional Food Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province State Key Laboratory of Food Science and Technology, School of Food Science and Technology Jiangnan University 1800 Lihu Road Wuxi 214122 P. R. China

Funder

National Basic Research Program of China

Ministry of Science and Technology of the People's Republic of China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.201900354

Reference35 articles.

1. Olive oil and its principal bioactive compound: Hydroxytyrosol – A review of the recent literature

2. Tree Nut Oils

3. Studies on Cause of Color Reversion of Edible Soybean Oil and its Prevention

4. A dimeric oxidation product of γ-tocopherol in soybean oil

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1. Nanoencapsulation of hybrid crude palm oil Unaué HIE OxG with jackfruit by-products as encapsulants: A study of cellular antioxidant activity and cytotoxicity in Caco-2 cells;Food Chemistry;2024-08

2. Antioxidant interaction between α-tocopherol and γ-oryzanol in HepG2 cells;Food & Function;2024

3. Color Reversion of Refined Vegetable Oils: A Review;Molecules;2023-07-03

4. Sunflower Oil Flavored by Spearmint through Conventional and Ultrasound-Assisted Maceration: Differences in Oxidative Stability, Microbial Contamination and Sensory Properties;Processes;2022-11-18

5. Kinetic and thermodynamic studies of tocored thermal degradation in lipid systems with various degrees of unsaturation;LWT;2022-04

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