Mechanisms of Antioxidants in the Oxidation of Foods
Tóm tắt
Từ khóa
Tài liệu tham khảo
AnderssonK.1998.Influence of reduced oxygen concentrations on lipid oxidation in food during storage [DPhil diss.]. Chalmers Reproservice. Sweden : Chalmers University of Technology and the Swedish Institute for Food and Biotechnology .
Arudi RL, 1983, Molecular aspects, 26
Berkowits J, 1994, Three methods of measure RH bond energies, J Phys Chem, 98, 2744, 10.1021/j100062a009
Bonnie TYP, 2000, Valuable minor constituents of commercial red palm olein: carotenoids, vitamin E, ubiquinone and sterols, J Oil Palm Res, 12, 14
Dicko MH, 2006, Phenolic compounds and related enzymes as determinants of sorghum for food use, Biotechnol Mol Biol Rev, 1, 21
Edge R, 1999, Advances in photosynthesis: the photochemistry of carotenoids, 223
Edge R, 2000, The carotenoids—free radical interactions, Spectrum, 3, 12
Frankel EN., 1985, Flavor chemistry of fats and oils, 1
Gollnick K, 1978, Singlet oxygen, 111
Halliwell B, 2001, Free radicals in biology and medicine
Hwang IG, 2007, Isolation and identification of an antioxidant substance from heated garlic (Allium sativum L.), Food Sci Biotechnol, 16, 963
Jadhav SJ, 1996, Food antioxidants, 5
Kamal‐Eldin A, 2008, Lipid oxidation pathways, 127
Kim I‐H, 1999, Physicochemical properties of methyl linoleate oxidized at various temperatures, Korean J Food Sci Technol, 31, 600
Koo BS, 2005, Effect of individual phospholipid components treating on storaging and frying stability in soybean oil, Korean J of Food Culture, 20, 451
Kumari D, 1987, Antioxidative properties of arginine‐xylose Maillard reaction products, Proc Okla Acad Sci, 67, 69
Lee EC, 1992, Interaction effects of chlorophyll, beta‐carotene and tocopherol on the photooxidative stabilities of soybean oil, Food Sci Biotechnol, 1, 104
LeeJ.2007.Effects of phospholipid on the photooxidation and photosensitized oxidation of canola oil [DPhil diss.]. Inha Univ.112p. Available from: Inha Univ. Incheon South Korea.
Lee J, 2007, Antioxidant activity of lignan compounds extracted from roasted sesame oil on the oxidation of sunflower oil, Food Sci Biotechnol, 16, 981
Merriam‐Webster Dictionary.2007. Springfield :Merriam‐Webster Inc.
Min DB, 2002, Food lipids, 335
Min DB, 1988, Frontiers of flavor, 473
Min DB, 1989, Flavor chemistry of lipid foods, 57
Moreira RG, 1999, Deep‐fat frying; Fundamentals and applications. A Chapman & Hall Food Science Book, 33
Mukai K, 1997, Kinetic study of free‐radical scavenging action of flavonoids in homogeneous and aqueous Triton X‐100 micellar solutions, J Phys Chem A, 101, 3746, 10.1021/jp9706745
Nawar WW, 1996, Food chemistry, 226
Niki E, 2000, Evaluation of antioxidant capacity. What capacity is being measured by which method?, Life, 50, 323
Przybylski R, 2001, Canola oil: physical and chemical properties, 1
Silva MM, 2002, Structure‐antioxidant activity relationships of flavonoids: a re‐examination, Free Radical Res, 36, 1219, 10.1080/198-1071576021000016472
Verhe R, 2006, Influence of refining of vegetable oils on minor components, J Oil Palm Res, 168
Yen GC, 1990, Influence of seed roasting process on the changes in composition and quality of sesame (Sesame indicum) oil, 50, 563
Yoon SH, 1987, Roles of phospholipids in the flavor stability of soybean oil, Korean J Food Sci Technol, 19, 23
Yoon SH, 1987, Analyses of phospholipids in soybean oils by HPLC, Korean J Food Sci Tech, 19, 66
Yuan YV, 1997, Natural antioxidants: chemistry, health effects and applications, 258