A comparative study on the in vitro antioxidant activity of tocopherol and extracts from rosemary and Ferulago angulata on oil oxidation during deep frying of potato slices-Reference-Cited by-同舟云学术

A comparative study on the in vitro antioxidant activity of tocopherol and extracts from rosemary and Ferulago angulata on oil oxidation during deep frying of potato slices

Published:2015-10-15 Issue:1 Volume:53 Page:611-620
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Alizadeh Leyla,Nayebzadeh Kooshan,Mohammadi Abdorreza

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/content/pdf/10.1007/s13197-015-2062-2.pdf

Reference32 articles.

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3. AOCS (Official Methods and Recommended Practices of the AOCS). Determination of polar compound in frying fats (Cd 20–91). 5 th ed. 2005b.

4. AOCS (Official Methods and Recommended Practices of the AOCS). p-Anisidine Value (Cd 18–90). 5 th ed. 2005c.

5. AOCS (Official Methods and Recommended Practices of the AOCS). Peroxide Value (Ja 8–87). 5 th ed. 2005.

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