Factors affecting lycopene oxidation in oil-in-water emulsions

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 4, 2008, Pages 1408-1414

  Boon, Caitlin S ^a   Xu, Zhimin ^b   Yue, Xiaohua ^b   McClements, D Julian ^a   Weiss, Jochen ^a   Decker, Eric A ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

^b LOUISIANA STATE UNIVERSITY   (United States)

Author keywords

Carotenoid; Corn oil; Emulsion; Hexadecane; Iron; Lipid oxidation; Lycopene; Surfactants

Indexed keywords

CAROTENOID; EXCIPIENT; FATTY ACID; LYCOPENE; OIL; SURFACTANT; TOCOPHEROL; WATER;

ARTICLE; CHEMISTRY; EMULSION; LIPID PEROXIDATION; METABOLISM; OXIDATION REDUCTION REACTION;

CAROTENOIDS; EMULSIONS; EXCIPIENTS; FATTY ACIDS; LIPID PEROXIDATION; OILS; OXIDATION-REDUCTION; SURFACE-ACTIVE AGENTS; TOCOPHEROLS; WATER;

ZEA MAYS;

EID: 40549132843     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf072929+     Document Type: Article

References (42)