Thermal Oxidation Studies on Reduced Folate, L-5-Methyltetrahydrofolic Acid (L-5-MTHF) and Strategies for Stabilization Using Food Matrices

Journal of Food Science

Volumn 77, Issue 2, 2012, Pages

  Liu, Yazheng ^a   Tomiuk, Stephen ^a   Rozoy, Elodie ^b   Simard, Stephan ^c   Bazinet, Laurent ^b   Green, Timothy ^a   Kitts, David D ^a  

^a UNIVERSITY OF BRITISH COLUMBIA   (Canada)

^b LAVAL UNIVERSITY   (Canada)

^c UNIVERSITÉ DU QUÉBEC À RIMOUSKI   (Canada)

Author keywords

Antioxidant; Food matrices; L 5 methyltetrahydrofolic acid; Thermal stability

Indexed keywords

5 METHYLTETRAHYDROFOLIC ACID; 5-METHYLTETRAHYDROFOLATE; ANTIOXIDANT; ASCORBIC ACID; TETRAHYDROFOLIC ACID DERIVATIVE;

ARTICLE; DIET SUPPLEMENTATION; FOOD HANDLING; HEAT; KINETICS; METABOLISM; METHODOLOGY; OXIDATION REDUCTION REACTION;

ANTIOXIDANTS; ASCORBIC ACID; DIETARY SUPPLEMENTS; FOOD HANDLING; HOT TEMPERATURE; KINETICS; OXIDATION-REDUCTION; TETRAHYDROFOLATES;

GLYCINE MAX;

EID: 84862782266     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2011.02561.x     Document Type: Article

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