| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10542766 | Food Chemistry | 2012 | 7 Pages |
Abstract
⺠Chlorophyll photosensitisation accelerated the rates of lipid oxidation in oil-in-water emulsions. ⺠EDTA, a metal chelator, accelerated the degree of lipid oxidation in chlorophyll sensitised O/W emulsions. ⺠Results of EDTA were opposite to those of riboflavin sensitised or thermally oxidised O/W emulsions. ⺠Volatile profiles supported the involvement of singlet oxygen in chlorophyll sensitised O/W emulsions.
Related Topics
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Authors
Tae Soo Kim, Eric A. Decker, JaeHwan Lee,