Preparation of organogel with tea polyphenols complex for enhancing the antioxidation properties of edible oil

Journal of Agricultural and Food Chemistry

Volumn 62, Issue 33, 2014, Pages 8379-8384

  Shi, Rong ^a   Zhang, Qiuyue ^a   Vriesekoop, Frank ^b   Yuan, Qipeng ^a   Liang, Hao ^a  

^a BEIJING UNIVERSITY OF CHEMICAL TECHNOLOGY   (China)

^b HARPER ADAMS UNIVERSITY   (United Kingdom)

Author keywords

antioxidation; organogel; tea polyphenols

Indexed keywords

ANTIOXIDANTS; COMPLEX NETWORKS; VEGETABLE OILS; LOADING; OIL SHALE; OILSEEDS;

ACCELERATED OXIDATIONS; ANTI-OXIDATION; ANTI-OXIDATION PROPERTIES; BUTYLATED HYDROXYTOLUENE; HEATING CONDITIONS; ORGANOGELS; TEA POLYPHENOLS; THREE-DIMENSIONAL NETWORKS;

LOADING; OILS AND FATS;

ARACHIS HYPOGAEA;

ANTIOXIDANT; ARACHIS OIL; FOOD ADDITIVE; GEL; PLANT EXTRACT; POLYPHENOL; TEA; VEGETABLE OIL;

CHEMISTRY; FOOD HANDLING; GEL; OXIDATION REDUCTION REACTION; TEA;

ANTIOXIDANTS; FOOD ADDITIVES; FOOD HANDLING; GELS; OXIDATION-REDUCTION; PLANT EXTRACTS; PLANT OILS; POLYPHENOLS; TEA;

EID: 84906330647     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf501512y     Document Type: Article

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