✦ LIBER ✦

The Antioxidant Functions of Tocopherol and Tocotrienol Homologues in Oils, Fats, and Food Systems

✍ Scribed by Christine M. Seppanen; Qinghua Song; A. Saari Csallany

Publisher: Springer-Verlag
Year: 2010
Tongue: English
Weight: 302 KB
Volume: 87
Category: Article
ISSN: 0003-021X
DOI: 10.1007/s11746-009-1526-9

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Antioxidative potential of tocotrienols

Antioxidative potential of tocotrienols and tocopherols in coconut fat at different oxidation temperatures

✍ Karl-Heinz Wagner; Florian Wotruba; Ibrahim Elmadfa 📂 Article 📅 2001 🏛 John Wiley and Sons 🌐 English ⚖ 91 KB 👁 2 views

Effect of tocopherols and tocotrienols o

Effect of tocopherols and tocotrienols on the physicochemical property of the liposomal membrane in relation to their antioxidative activity

✍ Masakazu Yamaoka; Maria Josette H. Carrillo 📂 Article 📅 1990 🏛 Elsevier Science 🌐 English ⚖ 371 KB

The effect of the addition of each tocopherol and tocotrienol on the physicochemical property of the iiposomal membrane was studied and discussed in relation to their antioxidative activities. The addition of tocopherol and tocotrienol decreased the fluorescence intensity of 3,Y-dipropyl thiocarbocy

Antioxidant activities of α- and γ-tocop

Antioxidant activities of α- and γ-tocopherols in the oxidation of rapeseed oil triacylglycerols

✍ Anna-Maija Lampi; Leena Kataja; Afaf Kamal-Eldin; Piironen Vieno 📂 Article 📅 1999 🏛 Springer-Verlag 🌐 English ⚖ 537 KB

The determination of erucic and cetoleic

The determination of erucic and cetoleic acids in oils, fats and fatty foods

✍ Ronald S. Kirk; Roger E. Mortlock; W. Dennis Pocklington; Peter Roper 📂 Article 📅 1978 🏛 John Wiley and Sons 🌐 English ⚖ 277 KB 👁 2 views

## Abstract A method for separating the methyl esters of erucic and cetoleic acids is described. Separation was achieved on silica gel plates impregnated with silver nitrate, utilising multiple development with a toluene: hexane mixture at a temperature of −23°C. Mixtures of rapeseed and herring oi

The antioxidant system in combined thera

The antioxidant system in combined therapy of epilepsy with traditional anticonvulsants and an antioxidant α-tocopherol

✍ I. R. Tupeev; G. N. Kryzhanovskii; E. V. Nikushkin; M. M. Bordyukov; S. M. Yuzef 📂 Article 📅 1993 🏛 Springer US 🌐 English ⚖ 287 KB

Functional Food Product Development (Smi

Functional Food Product Development (Smith/Functional Food Product Development) || The Influence of Food Processing and Home Cooking on the Antioxidant Stability in Foods

✍ Smith, Jim; Charter, Edward 📂 Article 📅 2010 🏛 Wiley-Blackwell 🌐 English ⚖ 362 KB 👁 2 views

Antioxidants present in food undergo chemical changes during technological processing . Literature devoted to this is generally limited to losses in described antioxidants during single processing events, without assessing changes in their biological activity. Most research is based on model experim