Optimization of Oil Oxidation by Response Surface Methodology and the Application of this Model to Evaluate Antioxidants
Author:
Publisher
Wiley
Subject
Organic Chemistry,General Chemical Engineering
Link
http://www.springerlink.com/index/pdf/10.1007/s11746-011-1842-8
Reference27 articles.
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3. Kubow S (1992) Routes of formation and toxic consequences of lipid oxidation products in foods. Free Radic Biol Med 12:63–81
4. McClements DJ, Decker EA (2000) Lipid oxidation in oil-in-water emulsions: impact of molecular environment on chemical reactions in heterogeneous food systems. J Food Sci 65:1270–1282
5. Bera D, Lahir D, Nag A (2006) Studies on a natural antioxidant for stabilization of edible oil and comparison with synthetic antioxidants. J Food Eng 74:542–545
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