Prevention of lipid radiolysis by natural antioxidants from rosemary (Rosmarinus officinalis L.) and thyme (Thymus vulgaris L.)

Food Research International

Volumn 30, Issue 6, 1997, Pages 457-462

  Lacroix, M ^a   Smoragiewicz, W ^b   Pazdernik, L ^c   Kone M I ^a,c   Krzystyniak, K ^b  

^a UNIVERSITÉ LAVAL   (Canada)

^b UNIVERSITÉ DU QUÉBEC À MONTRÉAL   (Canada)

^c UNIVERSITÉ DU QUÉBEC À TROIS RIVIÈRES   (Canada)

Author keywords

Fatty acids; Food irradiation; Gamma irradiation; Hydrocarbons; Linoleic acid; Lipid oxidation; Lipid radiolysis; Natural food additives

Indexed keywords

ALKENE HYDROCARBON; ANTIOXIDANT; ARACHIDONIC ACID; BIOTECHNOLOGY; FOOD PROCESSING; FOOD; KILO GRAY GAMMA IRRADIATION; LIPID PLANT RATIO; LIPID; PASTEURIZATION; RADIOLYSIS; ROSMARINUS OFFCINALIS; THYMUS VULGARIS; UNSATURATED LINOLEIC FATTY ACID; VOLATILE ALKANE;

EID: 0031177694     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0963-9969(98)00002-7     Document Type: Article

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