Oxidative stability of soybean oil in oleosomes as affected by pH and iron

Food Chemistry

Volumn 141, Issue 3, 2013, Pages 2286-2293

  Kapchie, Virginie N ^a   Yao, Linxing ^a   Hauck, Catherine C ^a   Wang, Tong ^a   Murphy, Patricia A ^a  

^a IOWA STATE UNIVERSITY   (United States)

Author keywords

Environmental stress; Iron; Oxidative stability; PH effect; Soybean oleosomes

Indexed keywords

CHLORINATION; CHLORINE COMPOUNDS; EMULSIFICATION; IRON; METAL IONS; METALS; OILS AND FATS; OXIDATION; OXIDATION RESISTANCE; PH EFFECTS; STABILITY; SUSPENSIONS (FLUIDS); TRANSITION METAL COMPOUNDS; TRANSITION METALS;

CONCENTRATION LEVELS; ENVIRONMENTAL STRESS; ENZYME-ASSISTED AQUEOUS EXTRACTIONS; NEGATIVELY CHARGED; OXIDATIVE STABILITY; POSITIVELY CHARGED; SOYBEAN OLEOSOMES; THIOBARBITURIC ACID REACTIVE SUBSTANCES;

SOYBEAN OIL;

FERRIC CHLORIDE; LINOLEIC ACID; LINOLENIC ACID; OLEIC ACID; PALMITIC ACID; SOYBEAN OIL; STEARIC ACID; THIOBARBITURIC ACID REACTIVE SUBSTANCE; TOCOPHEROL DERIVATIVE; TRANSITION ELEMENT;

ARTICLE; CELL ORGANELLE; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; ELECTRIC POTENTIAL; FREEZE DRYING; FREEZING; HEATING; LIPID COMPOSITION; LIPID OXIDATION; MOLECULAR STABILITY; NONHUMAN; OLEOSOME; PH; PH MEASUREMENT; STORAGE TEMPERATURE; SURFACE CHARGE; SUSPENSION;

GLYCINE MAX;

EID: 84879043963     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.05.018     Document Type: Article

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