Impact of shortwave ultraviolet (UV-C) radiation on the antioxidant activity of thyme (Thymus vulgaris L.)

Food Chemistry

Volumn 157, Issue , 2014, Pages 167-173

  Dogu Baykut, Esra ^a,b   Gunes, Gurbuz ^a   Decker, Eric Andrew ^b  

^a ISTANBUL TECHNICAL UNIVERSITY   (Turkey)

^b UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

Antioxidant activity; Corn oil in water emulsion; Oxidation; Shortwave ultraviolet; Thyme

Indexed keywords

AEROBIC BACTERIA; ANTIOXIDANTS; EMULSIFICATION; EMULSIONS; OXIDATION; VEGETABLE OILS;

2 ,2-DIPHENYL-1-PICRYLHYDRAZYL; ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT COMPOUNDS; ANTIOXIDANT PROPERTIES; MICROBIAL DECONTAMINATION; OIL-IN-WATER EMULSIONS; SHORT-WAVE ULTRAVIOLETS; THYME;

RADIATION DECONTAMINATION;

1,1 DIPHENYL 2 PICRYLHYDRAZYL; ANTIOXIDANT; LIPID EMULSION; LIPID HYDROPEROXIDE; PLANT EXTRACT; THYME EXTRACT; UNCLASSIFIED DRUG;

ANTIOXIDANT ACTIVITY; ARTICLE; BACILLUS CEREUS; CONTROLLED STUDY; ESCHERICHIA COLI; FLUIDIZED BED; LIPID OXIDATION; MESOPHILIC BACTERIUM; MICROBIAL CONTAMINATION; NONHUMAN; PATHOGEN LOAD; THYME; ULTRAVIOLET RADIATION; WASTE MANAGEMENT; CHEMISTRY; OXIDATION REDUCTION REACTION; RADIOFREQUENCY RADIATION; THERAPEUTIC USE; THYMUS (PLANT);

ANTIOXIDANTS; OXIDATION-REDUCTION; RADIO WAVES; THYMUS PLANT; ULTRAVIOLET RAYS;

EID: 84895542292     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.02.027     Document Type: Article

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