Phonsatta N., Deetae P., Luangpituksa P., Grajeda-Iglesias C., Figueroa-Espinoza M.C., Lecomte J., Villeneuve P., Decker E., Visessanguan W., Panya A.
2017
The addition of antioxidants is one of the strategies to inhibit lipid oxidation, a major cause of lipid deterioration in foods leading to rancidity development and nutritional losses. However, several studies have been reported that conventional antioxidant assays, e.g., TPC, ABTS, FRAP, and ORAC could not predict antioxidant performance in several foods. This study aimed to investigate the ...
Composition des produits alimentaires; Traitement et conservation des produits alimentaires
2017
The addition of antioxidants is one of the strategies to inhibit lipid oxidation, a major cause of lipid deterioration in foods leading to rancidity development and nutritional losses. However, several studies have been reported that conventional antioxidant assays, e.g., TPC, ABTS, FRAP, and ORAC could not predict antioxidant performance in several foods. This study aimed to investigate the ...
Composition des produits alimentaires; Traitement et conservation des produits alimentaires