Activity of flavonoids and β-carotene during the auto-oxidative deterioration of model food oil-in water emulsions

Food Chemistry

Volumn 150, Issue , 2014, Pages 280-286

  Kiokias, Sotirios ^a   Varzakas, Theodoros ^a  

^a TECHNOLOGICAL EDUCATIONAL INSTITUTE OF KALAMATA   (Greece)

Author keywords

Antioxidants; Auto oxidative deterioration; Flavonoids; Oil in water emulsions; Carotene

Indexed keywords

ANTIOXIDANTS; DETERIORATION; EMULSIFICATION; EMULSIONS; FLAVONOIDS; PHENOLS; PLANTS (BOTANY);

ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT CONCENTRATION; ANTIOXIDANT POTENTIAL; HIGH OXYGEN PRESSURE; OIL-IN-WATER EMULSIONS; PARTITIONING BEHAVIOURS; STRUCTURAL CHARACTERISTICS; WATER EMULSION;

OILS AND FATS;

BETA CAROTENE; CATECHIN; COTTON SEED OIL; FLAVONOID; HYDROXYL GROUP; LIPID HYDROPEROXIDE; QUERCETIN;

ANTIOXIDANT ACTIVITY; ARTICLE; CONTROLLED STUDY; EMULSION; HYPERBARIC OXYGEN; LIPID OXIDATION;

MICROPUS;

ANTIOXIDANTS; AUTO-OXIDATIVE DETERIORATION; FLAVONOIDS; OIL-IN WATER EMULSIONS; Β-CAROTENE;

ANTIOXIDANTS; BETA CAROTENE; COTTONSEED OIL; EMULSIONS; FLAVONOIDS; MODELS, CHEMICAL; OXIDATION-REDUCTION; WATER;

EID: 84888089556     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.10.112     Document Type: Article

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