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Boolean: (bicycle AND helmet) OR (head AND protection) (always group AND in parenthesis)
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10 items by relevance
1 Conference paper

Phenolipids as antioxidants in emulsified systems

Sørensen, Ann-Dorit Moltke; Bayrasy, Christelle; Laguerre, Mickäel; Lecomte, Jérôme; Villenenve, Pierre; Jacobsen, Charlotte

Lipid oxidation is a major issue in foods containing LC PUFA and substantial efforts have been made to protect lipids against oxidation. Recent studies carried out with phenolipids (lipophilized phenolics) in emulsified systems have shown that increased lipophilicity did not necessarily lead

Year: 2012

Language: English

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2 Conference paper

Phenolipids as antioxidants in emulsified systems and the effect of alkyl chain length

Sørensen, Ann-Dorit Moltke; Bayrasy, Christelle; Laguerre, Mickäel; Lecomte, Jerome; Villeneuve, Pierre; Jacobsen, Charlotte

Year: 2012

Language: English

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kf gid mlja hpconbe
3 Journal article

Effects of the Reactive Moiety of Phenolipids on Their Antioxidant Efficiency in Model Emulsified Systems

Costa, Marlene; Losada-Barreiro, Sonia; Magalhães, Júlia; Monteiro, Luís S.; Bravo-Díaz, Carlos; Paiva-Martins, Fátima

Foods — 2021, Volume 10, Issue 5, pp. 1028

correlation analysis was carried out between antioxidant activity and the first anodic potential (Epa), reducing capacity (FRAP value), DPPH radical scavenging activity (EC50) and the concentration of antioxidants in each region of the emulsified system. Results confirm the importance of the effective

Year: 2021

Language: Undetermined

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