Endogenous antioxidants and stability of sesame oil as affected by processing and storage-Reference-Cited by-同舟云学术

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Endogenous antioxidants and stability of sesame oil as affected by processing and storage

Published:1997-02 Issue:2 Volume:74 Page:143-148
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Amer Oil Chem Soc

Author:

Shahidi F.¹²,Amarowicz R.¹,Abou-Gharbia H. A.¹³,Shehata A. Adel Y.³

Affiliation:

1. ; Department of Biochemistry; Memorial University of Newfoundland, St. John’s, NF; A1B 3X9 Canada

2. ; Department of Food Science; Polish Academy of Sciences; Olsztyn Poland

3. ; Department of Food Science, College of Agriculture; Alexandria University; Alexandria Egypt

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference19 articles.

1. Sesame: Current Knowledge of Composition and Use;Lyon;J. Am. Oil Chem. Soc.,1972

2. Sesame;Salunkhe,1991

3. Chemical Aspects of the Antioxidative Activity of Roasted Sesame Seed Oil and the Effect of Using the Oil for Fying;Fukuda;Agric. Biol. Chem.,1986

4. Variation in the Composition of Sterols, Tocopherols and Lignans in Seed Oils from Four Sesamum Species;Kamal-Eldin;J. Am. Oil Chem. Soc.,1994

5. Microwave Heating Affects Composition and Oxidative Stability of Sesame (Sesamum indicum) Oil;Yoshida;J. Food Sci.,1994

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