Protection of food lipids by natural antioxidants

被引：0
|
作者：
Maillard, M. N. [1 ]
Cuvelier, M. E. [1 ]
机构：
[1] AgroParisTech, UMR Ingn Proc Aliments, Massy, France
来源：
FEBS JOURNAL | 2009年 / 276卷
关键词：
D O I：
暂无
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
引用
收藏
页码：72 / 72
页数：1
相关论文
共 50 条
  • [1] IN SEARCH OF BETTER METHODS TO EVALUATE NATURAL ANTIOXIDANTS AND OXIDATIVE STABILITY IN FOOD LIPIDS
    FRANKEL, EN
    TRENDS IN FOOD SCIENCE & TECHNOLOGY, 1993, 4 (07) : 220 - 225
  • [2] PROBLEM OF INTERRELATION OF NATURAL ANTIOXIDANTS IN LIPIDS
    ARISTARK.SA
    BURLAKOV.EB
    KHRAPOVA, NG
    BIOFIZIKA, 1974, 19 (04): : 688 - 691
  • [3] The Peroxide Oxidation of Membrane Lipids and Natural Antioxidants
    Burlakova, E.B.
    Khrapova, N.G.
    Russian Chemical Reviews, 1985, 54 (09) : 907 - 917
  • [4] Natural Antioxidants: Preservation Roles and of Food
    Badr, Ahmed N.
    Youssef, Mohamed
    Abdel-Razek, Adel G.
    Shehata, Mohamed G.
    Hassanein, Minar M.
    Amra, Hassan
    EGYPTIAN JOURNAL OF CHEMISTRY, 2021, 64 (01): : 285 - 298
  • [5] Optimal use of natural food antioxidants
    不详
    ITALIAN JOURNAL OF FOOD SCIENCE, 1999, 11 (03) : 270 - 270
  • [6] Flavonoids in food and natural antioxidants in wine
    Lairon, D
    Amiot, MJ
    CURRENT OPINION IN LIPIDOLOGY, 1999, 10 (01) : 23 - 28
  • [7] Advances in Natural Antioxidants for Food Improvement
    Lopez-Pedrouso, Maria
    Lorenzo, Jose M.
    Franco, Daniel
    ANTIOXIDANTS, 2022, 11 (09)
  • [8] PEROXIDE OXIDATION OF MEMBRANE-LIPIDS AND NATURAL ANTIOXIDANTS
    BURLAKOVA, EB
    KHRAPOVA, NG
    USPEKHI KHIMII, 1985, 54 (09) : 1540 - 1558
  • [9] Impact of air frying on food lipids: Oxidative evidence, current research, and insights into domestic mitigation by natural antioxidants
    Oliveira, Vanessa Sales de
    Viana, Dayane Souza Barbosa
    Keller, Laura Monteiro
    Melo, Marina Tavares Teixeira de
    Mulandeza, Otilio Fernando
    Barbosa, Maria Ivone Martins Jacintho
    Junior, Jose Lucena Barbosa
    Saldanha, Tatiana
    TRENDS IN FOOD SCIENCE & TECHNOLOGY, 2024, 147
  • [10] Lipids: Their Role in the Formation of Endogenous Antioxidants during Food Processing
    Zamora, R.
    Hidalgo, F. J.
    CZECH JOURNAL OF FOOD SCIENCES, 2009, 27 : S1 - S3
12345