Oxidative Stability of Soybean Triacylglycerol Using Carotenoids and Y-Tocopherol-Reference-Cited by-同舟云学术

Oxidative Stability of Soybean Triacylglycerol Using Carotenoids and Y-Tocopherol

Published:2015-03-16 Issue:12 Volume:18 Page:2605-2613
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Kaur Devinder,Sogi Dalbir Singh,Wani Ali Abas

Publisher

Informa UK Limited

Subject

Food Science

Link

http://www.tandfonline.com/doi/pdf/10.1080/10942912.2013.803118

Reference31 articles.

1. Fourier transform infrared spectra data versus peroxide and anisidine values to determine oxidative stability of edible oils

2. Lercker, G.; Rodriguez-Estrada, M.T. Cholesterol Oxidation Mechanism. InCholesterol and Phytosterol Oxidation Products: Analysis, Occurrence and Biological Effects; Guardiola, F.; Dutta, P.C.; Codony, R.; Savage, G.P; Eds. AOCS Press: Champaign, IL, 2002; 1–26.

3. Dose response of promotion by butylated hydroxyanisole in chemically initiated tumours of the rat forestomach

4. Phospholipids plus tocopherols increase soybean oil stability

5. Synergistic Antioxidant Effects of Rosemary and α-Tocopherol at Different Storage Temperatures and Its Application for Inhibiting Dried Sardine Meat Oxidation

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