How the multiple antioxidant properties of ascorbic acid affect lipid oxidation in oil-in-water emulsions

Journal of Agricultural and Food Chemistry

Volumn 63, Issue 6, 2015, Pages 1819-1824

  Uluata, Sibel ^a,b   McClements, D Julian ^b,c   Decker, Eric A ^b,c  

^a INONU UNIVERSITY   (Turkey)

^b UNIVERSITY OF MASSACHUSETTS   (United States)

^c KING ABDULAZIZ UNIVERSITY   (Saudi Arabia)

Author keywords

antioxidant; ascorbic acid; metal catalyzed oxidation; oxygen scavenger

Indexed keywords

ANTIOXIDANTS; DISSOLVED OXYGEN; EMULSIFICATION; EMULSIONS; FOOD PRODUCTS; OIL SHALE; OILS AND FATS; ORGANIC ACIDS; OXIDATION; OXYGEN; PACKAGING MACHINES; SCAVENGING; TRANSITION METALS;

ANTIOXIDANT PROPERTIES; BUFFERED SOLUTIONS; METAL-CATALYZED OXIDATIONS; NUTRITIONAL COMPOSITIONS; O/W EMULSION SYSTEMS; OIL-IN-WATER (O/W) EMULSION; OIL-IN-WATER EMULSIONS; OXYGEN SCAVENGERS;

ASCORBIC ACID;

ANTIOXIDANT; ASCORBIC ACID; COPPER; EMULSION; IRON; LIPID PEROXIDE; OXYGEN;

CHEMISTRY; DRUG EFFECTS; EMULSION; FOOD HANDLING; GAS CHROMATOGRAPHY; LIPID PEROXIDATION; OXIDATION REDUCTION REACTION;

ANTIOXIDANTS; ASCORBIC ACID; CHROMATOGRAPHY, GAS; COPPER; EMULSIONS; FOOD TECHNOLOGY; IRON; LIPID PEROXIDATION; LIPID PEROXIDES; OXIDATION-REDUCTION; OXYGEN;

EID: 84923241394     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf5053942     Document Type: Article

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