Antioxidative activity and structural stability of microencapsulated γ-oryzanol in heat-treated lards

Food Chemistry

Volumn 100, Issue 3, 2007, Pages 1065-1070

  Suh, Mun Hee ^a   Yoo, Sang Ho ^b   Lee, Hyeon Gyu ^a  

^a Hanyang University   (South Korea)

^b Sejong University   (South Korea)

Author keywords

oryzanol (GO); Microencapsulation; Response surface methodology (RSM); Thiobarbituric acid reactive substances (TBARs)

Indexed keywords

GAMMA ORYZANOL; LARD; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ANTIOXIDANT ACTIVITY; ARTICLE; CONCENTRATION (PARAMETERS); DISPERSION; EMULSION; HEATING; LIPID OXIDATION; METHODOLOGY; MICROENCAPSULATION; OXIDATION; PARAMETER; REGRESSION ANALYSIS; STATISTICAL ANALYSIS; TEMPERATURE;

EID: 33745935585     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2005.11.013     Document Type: Article

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