Degradation, under Non-Oxygen-Mediated Autooxidation, of Carotenoid Profile Present in Paprika Oleoresins with Lipid Substrates of Different Fatty Acid Composition-Reference-Cited by-同舟云学术

Degradation, under Non-Oxygen-Mediated Autooxidation, of Carotenoid Profile Present in Paprika Oleoresins with Lipid Substrates of Different Fatty Acid Composition

Published:2004-01-15 Issue:3 Volume:52 Page:632-637
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Pérez-Gálvez Antonio¹,Mínguez-Mosquera María Isabel¹

Affiliation:

1. Grupo de Química y Bioquímica de Pigmentos, Departamento de Biotecnología de Alimentos, Instituto de la Grasa, CSIC Av Padre García Tejero, 4, 41012, Sevilla, Spain

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf0351063

Reference35 articles.

1. Lipid oxidation in food emulsions

2. Toxicity of dietary lipid peroxidation products

3. Capsicum — production, technology, chemistry, and quality — part II. Processed products, standards, world production and trade

4. Structure and properties of carotenoids in relation to function.

5. Health effects of vegetables and fruit: assessing mechanisms of action in human experimental studies

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