Impact of Phospholipid–Tocopherol Combinations and Enzyme-Modified Lecithin on the Oxidative Stability of Bulk Oil-Reference-Cited by-同舟云学术

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Impact of Phospholipid–Tocopherol Combinations and Enzyme-Modified Lecithin on the Oxidative Stability of Bulk Oil

Published:2019-06-14 Issue:28 Volume:67 Page:7954-7960
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Xu Na¹^ORCID,Shanbhag Anuj G.²,Li Bo³,Angkuratipakorn Thamonwan⁴,Decker Eric A.²^ORCID

Affiliation:

1. Department of Food Science and Engineering, Jilin University, Changchun, Jilin 130062, People’s Republic of China

2. Department of Food Science, University of Massachusetts Amherst, Amherst, Massachusetts 01003, United States

3. Department of Food Quality and Safety, China Pharmaceutical University, Nanjing, Jiangsu 211198, People’s Republic of China

4. Department of Chemistry, Faculty of Science and Technology, Thammasat University Klong Luang, Pathum Thani 12120, Thailand

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.9b02520

Reference38 articles.

1. Lipid oxidation: Mechanisms, products and biological significance

2. Studies on antioxidants: Their carcinogenic and modifying effects on chemical carcinogenesis

3. Role of Physical Structures in Bulk Oils on Lipid Oxidation

4. Why is the order reversed? peroxyl-scavenging activity and fats-and-oils protecting activity of vitamin E

5. Increasing gamma- and delta-tocopherols in oils improves oxidative stability

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4. Prolonging oxidation stability of peony (Paeonia suffruticosa Andr.) seed oil by endogenous lipid concomitants: Phospholipids enhance antioxidant capacity by improving the function of tocopherol;Industrial Crops and Products;2023-07

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