Effects of molecular configurations of food colorants on their efficacies as photosensitizers in lipid oxidation

Food Chemistry

Volumn 92, Issue 1, 2005, Pages 37-44

  Pan, Xiangqing ^a   Ushio, Hideki ^a   Ohshima, Toshiaki ^a  

^a TOKYO UNIVERSITY OF MARINE SCIENCE AND TECHNOLOGY   (Japan)

Author keywords

Food colorants; Lipid hydroperoxide distributions; Methyl linoleate; Photooxidation; Photosensitizer; Tocopherol; Carotene

Indexed keywords

ALLURA RED AC; ALPHA TOCOPHEROL; AMARANTH; BETA CAROTENE; BRILLIANT BLUE; COCCIN; ERYTHROSINE; HALIDE; HYDROPEROXIDE; INDIGO CARMINE; LINOLEIC ACID; LINOLEIC ACID METHYL ESTER; LIPID; MALACHITE GREEN; PHLOXINE; PHOTOSENSITIZING AGENT; ROSE BENGAL; SUNSET YELLOW; TARTRAZINE; UNCLASSIFIED DRUG; XANTHENE;

ARTICLE; FOOD COLOR; LIGHT EXPOSURE; LIPID OXIDATION; OXIDATION;

AMARANTHUS CAUDATUS; INDIGOFERA;

EID: 13844272123     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2004.07.017     Document Type: Article

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