Document Detail

Effects of fatty acid composition and β-carotene on the chlorophyll photosensitized oxidation of W/O emulsion affected by phosphatidylcholine.
MedLine Citation:
PMID:  23278500     Owner:  NLM     Status:  MEDLINE    
PRACTICAL APPLICATION: The results of this study can be applied to the area of emulsion foods such as salad dressing to have improved texture and stability by decreasing the oil oxidation and providing desirable color by use of β-carotene with phosphatidylcholine as emulsifier.
Yoosung Lee; Eunok Choe
Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't     Date:  2012-12-20
Journal Detail:
Title:  Journal of food science     Volume:  78     ISSN:  1750-3841     ISO Abbreviation:  J. Food Sci.     Publication Date:  2013 Jan 
Date Detail:
Created Date:  2013-01-10     Completed Date:  2013-06-27     Revised Date:  2014-11-13    
Medline Journal Info:
Nlm Unique ID:  0014052     Medline TA:  J Food Sci     Country:  United States    
Other Details:
Languages:  eng     Pagination:  C31-6     Citation Subset:  IM    
Copyright Information:
© 2012 Institute of Food Technologists®
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MeSH Terms
Antioxidants / metabolism
Chlorophyll / metabolism*
Emulsifying Agents / metabolism
Fatty Acids / analysis*,  metabolism
Fatty Acids, Monounsaturated / analysis,  metabolism
Fatty Acids, Unsaturated / analysis
Linear Models
Phosphatidylcholines / metabolism*
Photosynthesis / drug effects*
Plant Oils / analysis,  metabolism
Singlet Oxygen / metabolism
Soybean Oil / analysis,  metabolism
beta Carotene / analysis*,  metabolism
Reg. No./Substance:
0/Antioxidants; 0/Emulsifying Agents; 0/Fatty Acids; 0/Fatty Acids, Monounsaturated; 0/Fatty Acids, Unsaturated; 0/Phosphatidylcholines; 0/Plant Oils; 01YAE03M7J/beta Carotene; 120962-03-0/canola oil; 1406-65-1/Chlorophyll; 17778-80-2/Singlet Oxygen; 8001-21-6/sunflower seed oil; 8001-22-7/Soybean Oil; 8001-25-0/olive oil

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine

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