Article ID Journal Published Year Pages File Type
7602138 Food Chemistry 2013 8 Pages PDF
Abstract
► A concentration of 5 mg/g of an extract from fermented soybeans was comparable to 0.26 mg/g BHT in linoleic acid emulsions. ► The extract inhibited different oxidation products in different food models. ► The extract inhibited TBARS better than conjugated dienes in oil model. ► The reparameterised logistic equation was fit to describe the experimental data.
Keywords
Related Topics
Physical Sciences and Engineering Chemistry Analytical Chemistry
Preview
Inhibition kinetics of lipid oxidation of model foods by using antioxidant extract of fermented soybeans
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