The influence of carotenoids and tocopherols on the stability of safflower seed oil during heat-catalyzed oxidation
Author:
Affiliation:
1. ; Department of Food Science; North Carolina State University; 27695-7624 Raleigh North Carolina
2. ; Department of Food Science and Technology; The Ohio State University; 43210-1097 Columbus Ohio
Publisher
Wiley
Subject
Organic Chemistry,General Chemical Engineering
Reference25 articles.
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3. Antioxidant Activity of β-Carotene-Related Carotenoids in Solution;Terao;Lipids,1989
4. Chemistry of Singlet Oxygen. VII. Quenching by β-carotene;Foote;J. Am. Chem. Soc.,1968
5. Efficiency of Singlet Oxygen Quenching by Carotenoids Measured by Near-Infrared Steady-State Luminescence;Oliveros;Methods Enzymol.,1992
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