Prooxidative and antioxidative properties of β-carotene in chlorophyll and riboflavin photosensitized oil-in-water emulsions

Food Chemistry

Volumn 140, Issue 1-2, 2013, Pages 255-261

  Park, Jungwoo ^a   Kim, Tae Soo ^a   Kim, Mi Ja ^a   Lee, Jaehwan ^a  

^a Sungkyunkwan University   (South Korea)

Author keywords

Carotene; Chlorophyll; Oil in water emulsions; Oxidative stability; Photosensitisation; Riboflavin

Indexed keywords

ANTIOXIDATIVE PROPERTY; FLUORESCENCE INTENSITIES; LIPID HYDROPEROXIDES; OIL-IN-WATER (O/W) EMULSION; OIL-IN-WATER EMULSIONS; OXIDATIVE STABILITY; PHOTOSENSITISATION; RIBOFLAVIN;

CHLOROPHYLL; OXIDATION RESISTANCE; OXYGEN;

EMULSIONS;

1 OCTEN 3 OL; BETA CAROTENE; CHLOROPHYLL; LIPID HYDROPEROXIDE; RIBOFLAVIN; SINGLET OXYGEN; VOLATILE AGENT;

ARTICLE; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; EMULSION; FLUORESCENCE ANALYSIS; LIPID OXIDATION; OIL IN WATER EMULSION; PHOTOSENSITIZATION;

ANTIOXIDANTS; BETA CAROTENE; CHLOROPHYLL; EMULSIONS; LIGHT; OILS; OXIDANTS, PHOTOCHEMICAL; OXIDATION-REDUCTION; RIBOFLAVIN; SINGLET OXYGEN; WATER;

EID: 84874933940     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.02.036     Document Type: Article

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