Antioxidant ability of fractionated apple peel phenolics to inhibit fish oil oxidation
- Author
- SEKHON-LOODU, Satvir1 ; WARNAKULASURIYA, Sumudu N1 ; VASANTHA RUPASINGHE, H. P1 ; SHAHIDI, Fereidoon2
[1] Department of Environmental Sciences, Faculty of Agriculture, Dalhousie University, P.O. Box 550, Truro, NS B2N 5E3, Canada
[2] Department of Biochemistry, Memorial University of Newfoundland, St. John's, NL A1B 3X9, Canada - Source
Food chemistry. 2013, Vol 140, Num 1-2, pp 189-196, 8 p ; ref : 1/2 p
- CODEN
- FOCHDJ
- ISSN
- 0308-8146
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Kidlington
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Antioxidant capacity Apple peel Fish oil Fractionation Lipid oxidation Polyphenols
- Keyword (fr)
- Antioxydant Aptitude Fractionnement Huile poisson Lipide Oxydation Pelure Phénols Polyphénol Pomme Fruit Huile alimentaire
- Keyword (en)
- Antioxidant Ability Fractionation Fish oil Lipids Oxidation Peel Phenols Polyphenol Apple Fruit Edible oil
- Keyword (es)
- Antioxidante Aptitud Fraccionamiento Aceite pescado Lípido Oxidación Cáscara Fenoles Polifenol Manzana Fruto Aceite alimentario
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B08 Fat industries
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B09 Fruit and vegetable industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 27232179
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
10.1016/j.foodchem.2013.02.040 
https://dx.doi.org/10.1016/j.foodchem.2013.02.040
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