TO FIND OUT MORE

  • Berset C., 2006. Antioxydants phénoliques. Structures, propriétés, sources végétales. In Les polyphénols en agroalimentaire. Ed. Tec & Doc, Lavoisier, p. 265-294.
  • Brand-Williams W., Cuvelier ME., Berset C., 1995. Use a free radical method to evaluate antioxydant activity. LWT-Food Science and Technology, 28, 25-30.
  • Choe E., Min D.C., 2009. Mechanisms of antioxidants in the oxidation of foods. Comprehensive Reviews in Food Science and Food Safety, 8, 345-358.
  • Cuvelier ME., Maillard MN., 2012. Stabilité des huiles alimentaires au cours de leur stockage. Oléagineux Corps gras Lipides, 19 (2), 125-132.
  • Dangles O., 2006. Propriétés chimiques des polyphénols. In Les polyphénols en agroalimentaire. Ed. Tec & Doc, Lavoisier, p. 29-54.
  • Frankel E. N., 2007. Chemistry of antioxidation. In Antioxidants in food and biology, facts and fiction. Frankel E.N. (Ed.). The Oily Press, 21-42.
  • Mc Clements D., Decker E., 2000. Lipid oxidation in oil-in-water emulsions: impact of molecular environment on chemical reactions in heterogeneous food systems. Journal of Food Science, 65 (8), 1270-1282.
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