Inhibitory effect of soy protein coating formulations on walnut (Juglans regia L.) kernels against lipid oxidation

LWT

Volumn 51, Issue 1, 2013, Pages 393-396

  Kang, Hye Jin ^a   Kim, Sung Jin ^a   You, Young Sun ^b   Lacroix, Monique ^c   Han, Jaejoon ^a  

^a Sungkyunkwan University   (South Korea)

^b Bio Polymer R and D Center   (South Korea)

^c INRS INSTITUT ARMAND FRAPPIER   (Canada)

Author keywords

Antioxidant; Edible coating; Lipid oxidation; Soy protein; Walnut

Indexed keywords

ANTIOXIDANTS; FOOD ADDITIVES; OXIDATION; PEROXIDES; PROTEINS;

ANTIOXIDANT MOLECULES; CARBOXYMETHYLCELLULOSE; EDIBLE COATING; LIPID OXIDATION; SOY PROTEIN; TEMPERATURE CONDITIONS; THIOBARBITURIC ACID REACTIVE SUBSTANCES; WALNUT;

COATINGS;

GLYCINE MAX; JUGLANS; JUGLANS REGIA;

EID: 84871103583     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2012.10.019     Document Type: Article

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