Inhibitory effects of peptide-bound polysaccharides on lipid oxidation in emulsions

Food Chemistry

Volumn 83, Issue 1, 2003, Pages 107-119

  Matsumura, Y ^a   Egami, M ^a   Satake, C ^a   Maeda, Y ^b   Takahashi, T ^b   Nakamura, A ^b   Mori, T ^a  

^a Kyoto University   (Japan)

^b FUJI OIL CO LTD   (Japan)

Author keywords

Antioxidative activity; Gum arabic; Lipid oxidation in emulsions; Peptide bound polysaccharides; Soluble soybean polysaccharide

Indexed keywords

BETA CASEIN; FERROUS SULFATE; GUM ARABIC; LINOLEIC ACID; LIPID; MALTODEXTRIN; METHYL GROUP; OXYGEN; PEPTIDE; POLYSACCHARIDE; PULLULAN; SURFACTANT; THIOBARBITURIC ACID;

ARTICLE; EMULSION; GAS CHROMATOGRAPHY; LIPID OXIDATION; OXYGEN CONSUMPTION; SOLUBILITY; SOYBEAN;

ACACIA SENEGAL; GLYCINE MAX;

EID: 0042626370     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(03)00057-8     Document Type: Article

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