Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Jean Alamed"'
Publikováno v:
Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP
Universidade de São Paulo (USP)
instacron:USP
Minor components (polar components) and the degree of unsaturation of the fatty acids are the main factors responsible for the oxidative stability of bulk oils and emulsions. The isolated effects of these two factors and their interaction were evalua
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::55dd82b3cdc23bd0645ef22b1f51b8f6
https://doi.org/10.1007/s11746-010-1556-3
https://doi.org/10.1007/s11746-010-1556-3
Publikováno v:
Journal of Food Science. 73:C167-C172
An important flavor component of citrus oils is limonene. Since limonene is lipid soluble, it is often added to foods as an oil-in-water emulsion. However, limonene-containing oil-in-water emulsions are susceptible to both physical instability and ox
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c5a7f532d4bbe475eb8b5112d0a89684
https://doi.org/10.1111/j.1750-3841.2007.00659.x
https://doi.org/10.1111/j.1750-3841.2007.00659.x
Publikováno v:
Food Chemistry. 106:698-705
Citral is a major flavor component of citrus oils that can undergo chemical degradation leading to loss of aroma and formation of off-flavors. Engineering the interface of emulsion droplets with emulsifiers that inhibit chemical reactions could provi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7c842ccf7a0f535042351fdb27bbdead
https://doi.org/10.1016/j.foodchem.2007.06.033
https://doi.org/10.1016/j.foodchem.2007.06.033
Publikováno v:
Journal of Agricultural and Food Chemistry. 55:3585-3591
Citral and limonene are the major flavor components of citrus oils. Both of these compounds can undergo chemical degradation leading to loss of flavor and the formation of undesirable off-flavors. Engineering the interface of emulsion droplets with e
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::008378cfedb99bb9b53b8fb079221e5d
https://doi.org/10.1021/jf063472r
https://doi.org/10.1021/jf063472r
Publikováno v:
Journal of Food Science. 68:1952-1957
Our research determined whether chelators could influence physical location and prooxidative activity of lipid-phase iron in oil-in-water emulsions. Corn oil saturated with ferric ions was used to produce polyoxyethylene 10 lauryl ether-stabilized oi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d4a5a2f8c685096cde98b2ecc6fd3e82
https://doi.org/10.1111/j.1365-2621.2003.tb07000.x
https://doi.org/10.1111/j.1365-2621.2003.tb07000.x
Publikováno v:
Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP
Universidade de São Paulo (USP)
instacron:USP
Sensory analysis is one of the most suitable processes for measuring oxidative damage and determining the shelf-life of nuts, but it is an expensive and time-consuming methodology. Thus, our objective was to correlate sensory data and chemical marker
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c19a052bb7b71dd2762f5975ce15de86
Autor:
Jochen Weiss, Keeichi Sasaki, Maria-Cruz Figueroa-Espinoza, Luis Javier Lopez Giraldo, Eric A. Decker, Pierre Villeneuve, Jérôme Lecomte, Jean Alamed
Publikováno v:
Food Chemistry
In oil-in-water emulsions, the physical location of antioxidants has been postulated to be one of the most important factors impacting activity. The purpose of this research was to examine how the esterification of various hydrocarbon chains (C4, C8,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5365b13027e9d80b915a04b2d5001d45
http://agritrop.cirad.fr/551001/
http://agritrop.cirad.fr/551001/
Autor:
Jean Alamed, Michael Popplewell, Lulu Henson, Seung Jun Choi, Longyuan Mei, D. Julian McClements, Eric A. Decker
Publikováno v:
Journal of agricultural and food chemistry. 58(1)
Citral stability in oil-in-water emulsions at pH 3.0 with solid or liquid octadecane was determined. Citral degradation was faster in anionic sodium dodecyl sulfate (SDS)-stabilized emulsions than non-ionic polyoxyethylene (23) lauryl ether (Brij)-st
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::32ba8178c034421b0ca0b4bac58c49b6
https://pubmed.ncbi.nlm.nih.gov/19911843
https://pubmed.ncbi.nlm.nih.gov/19911843
Publikováno v:
Journal of agricultural and food chemistry. 57(7)
Numerous attempts have been made to relate the free radical scavenging capacity of compounds to their antioxidant activity in foods even though antioxidant activity is dependent on both physical and chemical properties. The objective of this study wa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9b9bcf70dad4d9a04a11e6f520a45d58
https://pubmed.ncbi.nlm.nih.gov/19265447
https://pubmed.ncbi.nlm.nih.gov/19265447