کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
4565555 1330987 2007 8 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Free-radical scavenging and antioxidative activities of some polysaccharides in emulsions
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
Free-radical scavenging and antioxidative activities of some polysaccharides in emulsions
چکیده انگلیسی
Curdlan and RPS were effective in radical scavenging being 60-90% at pH values ranging between 3 and 7. They showed an ability to inhibit lipid oxidation in sunflower oil emulsions during holding time for 50 h at 60 °C. In general, the polysaccharides RPS and curdlan can be used as food additives having many functions as stabilizers, radical scavengers, and antioxidants in emulsified foods such as mayonnaise, salad dressings, and cake products.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Food Science and Technology - Volume 40, Issue 2, March 2007, Pages 270-277
نویسندگان
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