搜索结果: 1-4 共查到“食品科学技术基础学科 phenolic acids”相关记录4条 . 查询时间(0.039 秒)
Ability of phenolic acids to protect α-tocopherol
phenolic acids frying α-tocopherol polymerised triacylglycerols
2010/2/27
The ability of phenolic acids (gallic, gentisic, protocatechuic, syringic, vanillic, ferulic, caffeic, and sinapic; 600 mg/kg) to protect α-tocopherol was tested during the heating of sunflower oil on...
Antimicrobial and antioxidant properties of phenolic acids alkyl esters
phenolic acid antioxidant properties antimicrobial properties
2010/2/27
Some phenolic acids alkyl esters (methyl, ethyl, propyl, butyl and hexyl) and determine their antioxidant and antimicrobial activities were prepared. The antimicrobial activity against the tested micr...
Antioxidative Effects of Phenolic Acids on Lipid Peroxidation Induced by H2O2 in the Presence of Myoglobin
caffeic acid ferulic acid hydrogen peroxide
2009/6/18
Antioxidant effects of the phenolic acids, caffeic acid, p-coumaric acid, and ferulic acid, were investigated by monitoring O2 consumption in the linoleic acid micelles in the presence of H2O2 and met...
Inhibition of the Decrease of Linalool in Muscat Wine by Phenolic Acids
aroma linalool muscat wine oxidation
2009/3/16
Two white wine extracts rich in phenolic acids, caffeic acid and gallic acid were tested as inhibitors of the decrease of linalool in Muscat wine. Each wine extract was added at 60 ppm and each phenol...