Walnuts and almonds as model systems of foods constituted by oxidisable, pro-oxidant and antioxidant factors

Food Research International

Volumn 43, Issue 4, 2010, Pages 1187-1197

  Salcedo, Cecilia L ^a   López de Mishima, Beatriz A ^a   Nazareno, Mónica A ^a  

^a UNIVERSIDAD NACIONAL DE SANTIAGO DEL ESTERO   (Argentina)

Author keywords

Almonds; Antioxidants; Antiradical activity; Lipoxygenase; Micelle system; Phenolic compounds; Polyphenols; Protein fractionation; Walnuts

Indexed keywords

ANTIRADICAL ACTIVITIES; LIPOXYGENASES; MICELLE SYSTEMS; PHENOLIC COMPOUNDS; POLYPHENOLS; PROTEIN FRACTIONATION;

FATTY ACIDS; MICELLES; OXIDANTS; PROTEINS;

PHENOLS;

JUGLANS; PRUNUS DULCIS;

EID: 77953131999     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2010.02.016     Document Type: Article

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