W
William L. Porter
Researcher at United States Department of the Army
Publications - 9
Citations - 516
William L. Porter is an academic researcher from United States Department of the Army. The author has contributed to research in topics: Antioxidant & Vesicle. The author has an hindex of 8, co-authored 9 publications receiving 499 citations.
Papers
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Journal ArticleDOI
Paradoxical behavior of antioxidants in food and biological systems.
TL;DR: This paper cites the paradoxical actions of antioxidants in processed foods and in living biological systems in the hope that these will lead the interested reader to further substantiation of the paradoxes cited.
Book ChapterDOI
Recent Trends in Food Applications of Antioxidants
TL;DR: In this paper, the authors discuss the important trends of the past seven years in applications of antioxidants in foods and discuss the use of commonly added synthetic antioxidants and four naturally occurring ones, namely α-tocopherol and ascorbic.
Journal ArticleDOI
Effect of various antioxidants, antioxidant levels, and encapsulation on the stability of fish and flaxseed oils: assessment by fluorometric analysis
TL;DR: In this article, a front face ratiometric fluorometric method was applied to both powders and volatile-reacting polyamide plates to calculate induction times and oxidation rate; significance of inhibition was additionally determined at each pull.
Journal ArticleDOI
Modification of maillard browning in a microwaved glucose/glycine model system by water-soluble natural antioxidants and foods containing them
TL;DR: In this article, it was shown that the inhibition of pyrazine formation depends on high concentrations of water-soluble antioxidants, which occur naturally in some foods and are usually polyphenols.
Patent
Technique for determining the oxidative status of packaged dry or intermediate moisture foods
TL;DR: In this paper, a non-destructive technique for examining the oxidative status of packaged, dry or intermediate moisture foods is presented, which involves packaging the foods in an assembly comprising a container or pouch formed from a pair of sheets heat-sealed to one another along their peripheries.