Antioxidant properties of annatto carotenoids

Food Chemistry

Volumn 83, Issue 4, 2003, Pages 523-529

  Kiokias, Sotirios ^a   Gordon, Michael H ^a  

^a UNIVERSITY OF READING   (United Kingdom)

Author keywords

Antioxidant; Emulsions; Norbixin; Olive oil; Oxidation

Indexed keywords

ALPHA TOCOPHEROL; ANTIOXIDANT; ASCORBIC ACID; ASCORBYL PALMITATE; BETA CAROTENE; BIXIN; CAROTENOID; HYDROPEROXIDE; LIPID; NORBIXIN; OLIVE OIL; PEROXIDE; UNCLASSIFIED DRUG; WATER OIL CREAM;

ANTIOXIDANT ACTIVITY; ARTICLE; EMULSION; FOOD ANALYSIS; FOOD COMPOSITION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; OXIDATION;

EID: 0141737476     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(03)00148-1     Document Type: Article

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