Contribution of Chlorophyll to Photooxidation of Soybean Oil at Specific Visible Wavelengths of Light

Photosensitizers in foods and beverages are important considerations when selecting packaging materials. Chlorophyll is found at low concentrations in many food products. The objective of this study was to determine the photosensitizing effect of chlorophyll on soybean oil (SO) using broad‐spectrum...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	Journal of food science 2015-02, Vol.80 (2), p.C252-C261
Hauptverfasser:	Bianchi, Laurie M, Duncan, Susan E, Webster, Janet B, Neilson, Andrew P, O'Keefe, Sean F
Format:	Artikel
Sprache:	eng
Schlagworte:	beverages Chlorophyll Chlorophyll - metabolism Chlorophyll - radiation effects Chlorophylls Degradation Excitation Food Packaging Food science Foods Light light intensity malondialdehyde Materials selection Oils & fats Oxidation Oxidation-Reduction packaging packaging materials peroxide value photochemistry photooxidation Photosensitizing Agents product quality soy Soya bean oil soybean oil Soybean Oil - metabolism Soybeans thiobarbituric acid-reactive substances Wavelengths
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Schreiben Sie den ersten Kommentar!