Pulse seed germination improves antioxidative activity of phenolic compounds in stripped soybean oil-in-water emulsions

Food Chemistry

Volumn 250, Issue , 2018, Pages 140-147

  Xu, Minwei ^a   Jin, Zhao ^a   Peckrul, Allen ^a   Chen, Bingcan ^a  

^a NORTH DAKOTA STATE UNIVERSITY   (United States)

Author keywords

Germination; Lipid oxidation; Natural antioxidants; Oil in water emulsion; Phenolic compounds; Pulse seeds

Indexed keywords

ANTIOXIDANTS; CULTIVATION; EMULSIFICATION; EMULSIONS; PHENOLS; SEED;

GERMINATION; LIPID OXIDATION; NATURAL ANTIOXIDANTS; OIL-IN-WATER EMULSIONS; PHENOLIC COMPOUNDS;

SOYBEAN OIL;

LIPID HYDROPEROXIDE; PHENOL DERIVATIVE; SOYBEAN OIL; WATER OIL CREAM; ANTIOXIDANT; WATER;

ANTIOXIDANT ACTIVITY; ARTICLE; BINDING ASSAY; CHICKPEA; DPPH RADICAL SCAVENGING ASSAY; GERMINATION; LENTIL; LIPID OXIDATION; OXYGEN RADICAL ABSORBANCE CAPACITY; PEA; CHEMISTRY; EMULSION; GROWTH, DEVELOPMENT AND AGING; OXIDATION REDUCTION REACTION; PLANT SEED;

ANTIOXIDANTS; EMULSIONS; GERMINATION; OXIDATION-REDUCTION; PHENOLS; SEEDS; SOYBEAN OIL; WATER;

EID: 85040197098     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2018.01.049     Document Type: Article

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