Inhibition kinetics of lipid oxidation of model foods by using antioxidant extract of fermented soybeans.

Abstract

Fermentation by using Aspergillus oryzae has been reported to increase antioxidant activity of soybeans significantly. The effectiveness of the extract from fermented soybeans was studied in 3 model foods with different complexities, i.e., linoleic acid emulsion, sunflower oil emulsions and bulk sunflower oil. For the emulsion systems, oxidation at two… (More)
DOI: 10.1016/j.foodchem.2013.01.049

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