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Epinards lyophilisés : modifications lipidiques dues à plusieurs types d'oxydation.

Lipid changes of freeze-dried spinach by various kinds of oxidation.

Auteurs : LEE J., PARK K., CHOE E., et al.

Type d'article : Article

Résumé

Lipid changes in freeze-dried spinach by various oxidations were studied by using thin-layer chromatography and gas chromatography. There were no oxidation-induced characteristic changes in lipids, with the exception of decreased esterified sterols in neutral lipids and phosphatidic acid phosphatidylcholine in phospholipids. The stability of the freeze-dried spinach lipid with respect to oxidation was higher when it was in the form of total lipids than when separated into component lipids.

Détails

  • Titre original : Lipid changes of freeze-dried spinach by various kinds of oxidation.
  • Identifiant de la fiche : 2002-0258
  • Langues : Anglais
  • Source : Ital. J. Food Sci. - vol. 65 - n. 8
  • Date d'édition : 11/2000
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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