Effect of ascorbyl palmitate on oxidative stability of chemically interesterified cottonseed and olive oils
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-013-1086-8.pdf
Reference51 articles.
1. Adhikari S, Adhikari J (1992) Detection of interesterified fats in hydrogenated fats. J Am Oil Chem Soc 69(10):1051–1053
2. Adhvaryu A, Erhan SZ, Liu ZS, Perez JM (2000) Oxidation kinetic studies of oils derived from unmodified and genetically modified vegetables using pressurized differential scanning calorimetry and nuclear magnetic resonance spectroscopy. Thermochim Acta 364(1–2):87–97
3. Alpaslan M, Karaali A (1998) The interesterification-induced changes in olive and palm oil blends. Food Chem 61(3):301–305
4. Anonymous (2003) Edible Cottonseed Oil Standard. Turkish Standard Institute, TS 887, Ankara
5. Anonymous (2011) Edible Olive Oil Standard. Turkish Standard Institute, TS 341, Ankara
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