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- W1567449620 abstract "Foods are complex biological materials, and the lipids within the food are susceptible to lipid oxidation, which is retarded by antioxidants. The precise structure and composition of the food may affect the antioxidant activity quite strongly in some cases. Solubility of the antioxidant in the phases present is one of the main parameters that affect the variation in antioxidant activity with phase composition of food. Polar antioxidants are more effective in oils, whereas non-polar antioxidants are more effective in oil-in-water emulsions. Antioxidant activity has been reported in a range of different media, including oils, emulsions, liposomes, microemulsions, fish and meat muscles, and the antioxidant activity may vary from one medium to another. Synergy between antioxidants may also vary from one medium to another. Interactions with metals and with proteins affect antioxidant activity and these interactions are also dependent on the phases present." @default.
- W1567449620 created "2016-06-24" @default.
- W1567449620 creator A5023174282 @default.
- W1567449620 date "2010-01-01" @default.
- W1567449620 modified "2023-09-30" @default.
- W1567449620 title "Effects of food structure and ingredient interactions on antioxidant capacity" @default.
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- W1567449620 doi "https://doi.org/10.1533/9780857090447.2.321" @default.
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