Inhibition of corn oil oxidation by thiols
| dc.contributor.author | Papadopoulou, D. | en |
| dc.contributor.author | Roussis, I. G. | en |
| dc.date.accessioned | 2015-11-24T16:39:59Z | |
| dc.date.available | 2015-11-24T16:39:59Z | |
| dc.identifier.issn | 1120-1770 | - |
| dc.identifier.uri | https://olympias.lib.uoi.gr/jspui/handle/123456789/8215 | |
| dc.rights | Default Licence | - |
| dc.subject | corn oil | en |
| dc.subject | thiols | en |
| dc.subject | oxidation | en |
| dc.subject | amino-acids | en |
| dc.subject | n-acetylcysteine | en |
| dc.subject | hydroperoxide | en |
| dc.subject | cysteine | en |
| dc.title | Inhibition of corn oil oxidation by thiols | en |
| heal.abstract | The ability of N-acetyl-cysteine, homocysteine, cysteine, and reduced glutathione to inhibit the oxidation of corn oil was examined by measuring the peroxide values of samples stored at 40 degrees C for up to 17 days. Samples of corn oil containing any of the thiols tested exhibited peroxide values statistically lower than that of the control from the fifth to the eleventh day of storage. In addition, samples containing 20 ppm N-acetyl-cysteine, 40 ppm glutathione or 20 ppm homocysteine exhibited peroxide values statistically lower than that of samples containing 200 ppm BHA at some sampling times. | en |
| heal.access | campus | - |
| heal.fullTextAvailability | TRUE | - |
| heal.identifier.secondary | <Go to ISI>://000088534500012 | - |
| heal.journalName | Italian Journal of Food Science | en |
| heal.journalType | peer reviewed | - |
| heal.language | en | - |
| heal.publicationDate | 2000 | - |
| heal.publisher | Chiriotti Editori | en |
| heal.recordProvider | Πανεπιστήμιο Ιωαννίνων. Σχολή Θετικών Επιστημών. Τμήμα Χημείας | el |
| heal.type | journalArticle | - |
| heal.type.el | Άρθρο Περιοδικού | el |
| heal.type.en | Journal article | en |
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