Effects of the addition of amino acids and peptides on lipid oxidation in a powdery model system

Journal of Agricultural and Food Chemistry

Volumn 53, Issue 21, 2005, Pages 8334-8341

  Eun, Young Park ^a   Murakami, Hiroshi ^a   Matsumura, Yasuki ^a  

^a KYOTO UNIVERSITY   (Japan)

Author keywords

Amino acid; Amino acid mixture; Antioxidant activity; Eicosapentaenoic acid; Maltodextrin; Oxidation; Peptide

Indexed keywords

AMINO ACID; ANTIOXIDANT; DRUG DERIVATIVE; ICOSAPENTAENOIC ACID; ICOSAPENTAENOIC ACID ETHYL ESTER; MALTODEXTRIN; PEPTIDE; POLYSACCHARIDE; SCAVENGER;

ARTICLE; CHEMISTRY; DRUG EFFECT; ELECTRON SPIN RESONANCE; GAS CHROMATOGRAPHY; LIPID PEROXIDATION; MICROCAPSULE; OXIDATION REDUCTION REACTION; POWDER; SOLUTION AND SOLUBILITY;

AMINO ACIDS; ANTIOXIDANTS; CAPSULES; CHROMATOGRAPHY, GAS; EICOSAPENTAENOIC ACID; ELECTRON SPIN RESONANCE SPECTROSCOPY; FREE RADICAL SCAVENGERS; LIPID PEROXIDATION; OXIDATION-REDUCTION; PEPTIDES; POLYSACCHARIDES; POWDERS; SOLUTIONS;

EID: 27644446128     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf058063u     Document Type: Article

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