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Volumn 20, Issue SUPPL.1, 2012, Pages 355-358

Vitamin and non-vitamin antioxidants and their interaction in food

Author keywords

Carotenoids; Free radical kinetic; Polyphenols; Synergism; Tocopherols

Indexed keywords

ANTIOXIDANT; ASTAXANTHIN; CAROTENOID; GLYCOSIDE; LIPID; POLYPHENOL; TOCOPHEROL;

EID: 84863648217     PISSN: 10219498     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Conference Paper
Times cited : (22)

References (15)
  • 4
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    • Myoglobin species with enhanced prooxidative activity is formed during mild proteolysis by pepsin
    • Carlsen, C. U. and Skibsted, L. H. 2004. Myoglobin species with enhanced prooxidative activity is formed during mild proteolysis by pepsin. J. Agric. Food Chem. 52: 1675-1681.
    • (2004) J. Agric. Food Chem. , vol.52 , pp. 1675-1681
    • Carlsen, C.U.1    Skibsted, L.H.2
  • 5
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    • Antioxidant evaluation protocols: Food quality or health effects
    • DOI 10.1007/s00217-004-1012-4
    • Becker, E. M., Nissen, L. R. & Skibsted, L. H. 2004. Antioxidant evaluation protocols: Food quality or health effects. Eur. Food Res. Technol. 219: 561-571. (Pubitemid 39633388)
    • (2004) European Food Research and Technology , vol.219 , Issue.6 , pp. 561-571
    • Becker, E.M.1    Nissen, L.R.2    Skibsted, L.H.3
  • 8
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    • High-oxygen packaging atmosphere influences protein oxidation and tenderness of porcine longissimus dorsi during chill storage
    • DOI 10.1016/j.meatsci.2007.03.016, PII S0309174007000988
    • Lund, M. N., Lametsch, R., Hviid, M. S., Jensen, O. N. and Skibsted, L. H. 2007. High-oxygen packaging atmosphere influences protein oxidation and tenderness of porcine longissimus dorsi during chill storage. Meat Sci. 77: 295-303. (Pubitemid 47176218)
    • (2007) Meat Science , vol.77 , Issue.3 , pp. 295-303
    • Lund, M.N.1    Lametsch, R.2    Hviid, M.S.3    Jensen, O.N.4    Skibsted, L.H.5
  • 10
    • 67650531124 scopus 로고    scopus 로고
    • Light-induced oxidation of histidine and tryptophan. Reactivity of aromatic N-heterocycles towards triplet-excited flavins
    • Huvaere, K. and Skibsted, L. H. 2009. Light-induced oxidation of histidine and tryptophan. Reactivity of aromatic N-heterocycles towards triplet-excited flavins. J. Am. Chem. Soc. 131: 8049-8060.
    • (2009) J. Am. Chem. Soc. , vol.131 , pp. 8049-8060
    • Huvaere, K.1    Skibsted, L.H.2
  • 11
    • 38349149751 scopus 로고    scopus 로고
    • Antioxidant synergism between fruit juice and α-tocopherol. A comparison between high phenolic black chokeberry (Aronia melanocarpa) and high ascorbic blackcurrant (Ribes nigrum)
    • Graversen, H. B., Becker, E. M., Skibsted, L. H. and Andersen, M. L. 2008. Antioxidant synergism between fruit juice and α-tocopherol. A comparison between high phenolic black chokeberry (Aronia melanocarpa) and high ascorbic blackcurrant (Ribes nigrum). Eur. Food Res. Technol. 226: 737-743.
    • (2008) Eur. Food Res. Technol. , vol.226 , pp. 737-743
    • Graversen, H.B.1    Becker, E.M.2    Skibsted, L.H.3    Andersen, M.L.4
  • 12
    • 0037145880 scopus 로고    scopus 로고
    • Antioxidant synergy and regeneration effect of quercetin, (-)-epicatechin, and (+)-catechin on α-tocopherol in homogeneous solutions of peroxidating methyl linoleate
    • DOI 10.1021/jf020437l
    • Pedrielli, P. and Skibsted, L. H. 2002. Antioxidant synergy and regeneration effect of quercetin, (-)-epicatechin, and (+)-catechin on α-tocopherol in homogeneous solutions of peroxidating methyl linoleate. J. Agric. Food Chem. 50: 7138-7144. (Pubitemid 35332797)
    • (2002) Journal of Agricultural and Food Chemistry , vol.50 , Issue.24 , pp. 7138-7144
    • Pedrielli, P.1    Skibsted, L.H.2
  • 13
    • 41749085927 scopus 로고    scopus 로고
    • Mate (Ilex paraguariensis) as a source of water extractable antioxidant for use in chicken meat
    • DOI 10.1007/s00217-007-0718-5
    • Racanicci, A. M. C., Danielsen, B. and Skibsted, L. H. 2008. Mate (Ilex paraguariensis) as a source of water extractable antioxidant for use in chicken meat. Eur. Food Res. Technol., 227: 255-260. (Pubitemid 351491098)
    • (2008) European Food Research and Technology , vol.227 , Issue.1 , pp. 255-260
    • Racanicci, A.M.C.1    Danielsen, B.2    Skibsted, L.H.3
  • 14
    • 63049084463 scopus 로고    scopus 로고
    • Antioxidant synergism between Carotenoids in membranes. Astaxanthin as a Radical Transfer Bridge
    • Liang, J., Tian, Y. X., Yang, F., Zhang, J. P. and Skibsted, L. H. 2009. Antioxidant synergism between Carotenoids in membranes. Astaxanthin as a Radical Transfer Bridge. Food Chem. 115: 1437-1442.
    • (2009) Food Chem. , vol.115 , pp. 1437-1442
    • Liang, J.1    Tian, Y.X.2    Yang, F.3    Zhang, J.P.4    Skibsted, L.H.5
  • 15
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    • Fast Regeneration of Carotenoids from Radical Cations by Isoflavanoid Dianions: Importance of the Carotenoid Keto Group for Electron Transfer
    • Han, R. M., Chen, C. H., Tian, Y. X., Zhang, J. P. and Skibsted, L. H. 2010. Fast Regeneration of Carotenoids from Radical Cations by Isoflavanoid Dianions: Importance of the Carotenoid Keto Group for Electron Transfer. J. Phys. Chem. A. 114: 126-132.
    • (2010) J. Phys. Chem. A. , vol.114 , pp. 126-132
    • Han, R.M.1    Chen, C.H.2    Tian, Y.X.3    Zhang, J.P.4    Skibsted, L.H.5


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.