Antioxidant activity of rapeseed phenolics and their interactions with tocopherols during lipid oxidation
- Author
- THIYAM, U1 ; STÖCKMANN, H1 ; SCHWARZ, K1
[1] Institute of Human Nutrition and Food Science, Christian-Albrechts University Kiel, 24118 Kiel, Germany - Source
Journal of the American Oil Chemists' Society. 2006, Vol 83, Num 6, pp 523-528, 6 p ; ref : 20 ref
- ISSN
- 0003-021X
- Scientific domain
- Food science technology; Chemical industry parachemical industry
- Publisher
- Springer, Heidelberg
- Publication country
- Germany
- Document type
- Article
- Language
- English
- Author keyword
- Rapeseed meal response surface methodology sinapic acid sinapine
- Keyword (fr)
- Antioxydant Farine colza Graine colza Industrie corps gras Interaction Lipide Méthodologie Oxydation Phénols Surface réponse Tocophérol Tourteau colza Graine oléagineuse
- Keyword (en)
- Antioxidant Rapeseed meal Rapeseed Oils and fats industry Interaction Lipids Methodology Oxidation Phenols Response surface Tocopherol Rapeseed cake Oilseed
- Keyword (es)
- Antioxidante Harina colza Semilla colza Industria cuerpos grasos Interacción Lípido Metodología Oxidación Fenoles Superficie respuesta Tocoferol Torta colza Semilla oleaginosa
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B08 Fat industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 17894501
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1007/s11746-006-1235-6 
https://dx.doi.org/10.1007/s11746-006-1235-6
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