Antioxidative effect of purple corn extracts during storage of mayonnaise

Food Chemistry

Volumn 152, Issue , 2014, Pages 592-596

  Li, Chun Ying ^a   Kim, Hee Woong ^b   Li, He ^c   Lee, Deug Chan ^b   Rhee, Hae Ik ^b  

^a ZHEJIANG UNIVERSITY   (China)

^b Kangwon National University   (South Korea)

^c HENAN AGRICULTURAL UNIVERSITY   (China)

Author keywords

Anthocyanin; Antioxidant; Mayonnaise; Purple corn husk

Indexed keywords

ANTHOCYANINS;

ANTIOXIDATIVE; ANTIOXIDATIVE EFFECTS; COLOUR DIFFERENCES; CORN HUSKS; MAYONNAISE; NATURAL ANTIOXIDANTS; PEROXIDE VALUE; TOTAL OXIDATION;

ANTIOXIDANTS;

ANTHOCYANIN; ANTIOXIDANT; BUTYLCRESOL; DIANISIDINE; EDETIC ACID; IODINE; LIPID HYDROPEROXIDE; PARA ANISIDINE; PEROXIDE; PLANT EXTRACT; PURPLE CORN HUSK EXTRACT; UNCLASSIFIED DRUG;

ANTIOXIDANT ACTIVITY; ARTICLE; CONSUMER; CONTROLLED STUDY; DECOMPOSITION; FOOD COLOR; FOOD STORAGE; LIPID DIET; LIPID OXIDATION; MAIZE; MAYONNAISE; NUTRITIONAL VALUE; OXIDATION KINETICS; SEED HUSK;

ANTHOCYANIN; ANTIOXIDANT; MAYONNAISE; PURPLE CORN HUSK;

ANTHOCYANINS; ANTIOXIDANTS; DIETARY FATS; FOOD ADDITIVES; FOOD STORAGE; PLANT EXTRACTS; SEEDS; ZEA MAYS;

EID: 84891514734     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.11.152     Document Type: Article

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