Effect of tocopherols on the frying stability of regular and modified canola oils-Reference-Cited by-同舟云学术

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Effect of tocopherols on the frying stability of regular and modified canola oils

Published:2001-04 Issue:4 Volume:78 Page:369-373
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Amer Oil Chem Soc

Author:

Normand L.¹,Eskin N. A. M.¹,Przybylski R.¹

Affiliation:

1. ; Department of Foods and Nutrition; University of Manitoba; R3T 2N2 Winnipeg Manitoba Canada

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference28 articles.

1. Stability of Low Linolenic Acid Canola Oil to Frying Temperatures;Eskin;J. Am. Oil Chem. Soc.,1989

2. Thermal Stability and Frying Performance of Genetically Modified Sunflower Seed (Helianthus annuus L.) Oils;Dobarganes;J. Agric. Food Chem.,1993

3. High-Temperature Stability of Soybean Oils with Altered Fatty Acid Composition;Liu;J. Am. Oil Chem. Soc.,1992

4. Frying Stability of Soybean and Canola Oils with Modified Fatty Acid Compositions;Warner;Ibid.,1993

5. High-Performance Size-Exclusion Chromatographic Studies on a High-Oleic Acid Sunflower Oil During Potato Frying;Romero;Ibid.,1995

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