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Eunok Choe
Researcher at Inha University
Publications - 117
Citations - 5433
Eunok Choe is an academic researcher from Inha University. The author has contributed to research in topics: Lipid oxidation & Emulsion. The author has an hindex of 24, co-authored 117 publications receiving 4743 citations. Previous affiliations of Eunok Choe include Ohio State University & Seoul National University.
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Journal ArticleDOI
Mechanisms and Factors for Edible Oil Oxidation
Eunok Choe,David B. Min +1 more
TL;DR: In this article, the authors studied the role of chlorophyll as a photosensitizer for the formation of 1O2; however, carotenoids and tocopherols decrease the oxidation through 1O 2 quenching.
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Chemistry of deep-fat frying oils
Eunok Choe,David B. Min +1 more
TL;DR: Antioxidant decreases the frying oil oxidation, but the effectiveness of antioxidant decreases with high frying temperature, and lignan compounds in sesame oil are effective antioxidants in deep-fat frying.
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Mechanisms of Antioxidants in the Oxidation of Foods
Eunok Choe,David B. Min +1 more
TL;DR: Antioxidants inhibit the oxidation of foods by scavenging free radicals, chelating prooxidative metals, quenching singlet oxygen and photosensitizers, and inactivating lipoxygenase.
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Chemistry and reactions of reactive oxygen species in foods.
Eunok Choe,David B. Min +1 more
TL;DR: The singlet oxygen reaction rate was the highest in β-carotene, followed by tocopherol, riboflavin, vitamin D, and ascorbic acid, which means that Vitamins are easily oxidized by ROS, especially singinglet oxygen.
Journal ArticleDOI
Chemistry and Reactions of Reactive Oxygen Species in Foods
Eunok Choe,David B. Min +1 more
TL;DR: In this article, the authors found that the singlet oxygen reaction rate was the highest in β-carotene followed by tocopherol, riboflavin, vitamin D, and ascorbic acid.