Synergies between plant antioxidant blends in preventing peroxidation reactions in model and food oil systems-Reference-Cited by-同舟云学术

Synergies between plant antioxidant blends in preventing peroxidation reactions in model and food oil systems

Published:2000-09 Issue:9 Volume:77 Page:945
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Amer Oil Chem Soc

Author:

Irwandi J.¹²,Che Man Y. B.¹,Kitts D. D.²,Bakar J.¹,Jinap S.³

Affiliation:

1. ; Department of Food Technology; Universiti Putra Malaysia; 43400 UPM Serdang Selangor DE Malaysia

2. ; Department of Food, Nutrition and Health, Faculty of Agricultural Sciences; University of British Columbia; V6T 1W5 Vancouver British Columbia Canada

3. ; Department of Food Science; Universiti Putra Malaysia; 43400 UPM Serdang Selangor DE Malaysia

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference34 articles.

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4. Consumption of Thermally-Oxidized Sunflower Oil by Chicks Reduces á-Tocopherol Status and Increases Susceptibility of Tissues to Lipid Oxidation;Sheehy;Br. J. Nutr.,1994

5. Vitamin C Supplementation Restores the Impaired Vitamin E Status of Guinea Pigs Fed Oxidized Frying Oil;Liu;J. Nutr.,1998

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