Impact of Hydrophobicity on Antioxidant Efficacy in Low-Moisture Food-Reference-Cited by-同舟云学术

Impact of Hydrophobicity on Antioxidant Efficacy in Low-Moisture Food

Published:2015-06-11 Issue:24 Volume:63 Page:5821-5827
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Barden Leann¹,Barouh Nathalie²,Villeneuve Pierre²,Decker Eric¹³

Affiliation:

1. Department of Food Science, University of Massachusetts, Amherst, 102 Holdsworth Way, Amherst, Massachusetts 01003, United States

2. UMR IATE, CIRAD, 2 Place Viala, 34060 Montpellier Cedex 02, France

3. Bioactive Natural Products Research Group, Department of Biochemistry, Faculty of Science, King Abdulaziz University, P.O. Box 80203, Jeddah 21589, Saudi Arabia

Funder

National Institute of Food and Agriculture

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.5b01085

Reference23 articles.

1. Recent Trends in Food Applications of Antioxidants

2. Use of polyamide oxidative fluorescence test on lipid emulsions: contrast in relative effectiveness of antioxidants in bulk versus dispersed systems

3. Interfacial Phenomena in the Evaluation of Antioxidants: Bulk Oils vs Emulsions

4. Chain Length Affects Antioxidant Properties of Chlorogenate Esters in Emulsion: The Cutoff Theory Behind the Polar Paradox

5. Relationship between the physical properties of chlorogenic acid esters and their ability to inhibit lipid oxidation in oil-in-water emulsions

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