| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10541491 | Food Chemistry | 2011 | 6 Pages |
Abstract
⺠Free radical concentration in cauliflower soup powder decrease rapidly after mixing ingredients. ⺠Free radical concentration decreases faster for combination of ingredients than in the separate ingredient. ⺠Yeast extract powder plays a key role for free radical interaction. ⺠Radicals from powder ingredients increase level of hydroperoxide in rapeseed oil.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Riikka Raitio, Vibeke Orlien, Leif H. Skibsted,