Enzymatic Modification of Lecithin for Improved Antioxidant Activity in Combination with Tocopherol in Emulsions and Bulk Oil
Author:
Affiliation:
1. Department of Food Science, University of Massachusetts Amherst, Amherst, Massachusetts01003, United States
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.2c05182
Reference27 articles.
1. Modification of carcinogenesis by α-tocopherol, t-butylhydro-quinone, propyl gallate and butylated hydroxytoluene in a rat multi-organ carcinogenesis model
2. Synergistic effect of lecithins for tocopherols: lecithin-based regeneration of α-tocopherol
3. Phospholipids in foods: prooxidants or antioxidants?
4. Impact of Phospholipid–Tocopherol Combinations and Enzyme-Modified Lecithin on the Oxidative Stability of Bulk Oil
5. Impact of Phospholipids and Tocopherols on the Oxidative Stability of Soybean Oil-in-Water Emulsions
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