Linked Life Data

18759448

Source:http://linkedlifedata.com/resource/pubmed/id/18759448

Statements in which the resource exists as a subject.
PredicateObject
rdf:type
lifeskim:mentions
pubmed:issue
18
pubmed:dateCreated
2008-9-17
pubmed:abstractText
Honeys from various floral sources were analyzed to select for utilization as a sweetener and potential source of antioxidants in the formulation of a salad dressing. On the basis of various indicators of potential antioxidant effectiveness, such as the ORAC (oxygen radical absorbance capacity) assay and identification of phenolic profile carried out by HPLC analysis, clover and blueberry honeys were selected. Dressings were stored under accelerated conditions (37 degrees C) for six weeks and at ambient (23 degrees C) and refrigeration (4 degrees C) temperatures for one year. Salad dressings incorporating honey provided protection against oxidation to a degree similar to that of EDTA, as determined by peroxide value and p-anisidine value. This demonstrates the potential for honey to be used as a substitute for EDTA and sweetener (such as HFCS) in commercial salad dressings.
pubmed:language
eng
pubmed:journal
pubmed:citationSubset
IM
pubmed:chemical
pubmed:status
MEDLINE
pubmed:month
Sep
pubmed:issn
1520-5118
pubmed:author
pubmed:issnType
Electronic
pubmed:day
24
pubmed:volume
56
pubmed:owner
NLM
pubmed:authorsComplete
Y
pubmed:pagination
8650-7
pubmed:meshHeading
pubmed:year
2008
pubmed:articleTitle
Selection and use of honey as an antioxidant in a French salad dressing system.
pubmed:affiliation
Kraft Foods Inc., Tarrytown, New York 10591, USA.
pubmed:publicationType
Journal Article, Research Support, Non-U.S. Gov't