Effect of Hot Pepper Seed Oil, Capsaicin, and Alpha-Tocopherol on Thermal Oxidative Stability in Lard and Soy Bean Oil-Reference-Cited by-同舟云学术

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Effect of Hot Pepper Seed Oil, Capsaicin, and Alpha-Tocopherol on Thermal Oxidative Stability in Lard and Soy Bean Oil

Published:2008-12-31 Issue:5 Volume:28 Page:660-666
ISSN:1225-8563
Container-title:Korean Journal for Food Science of Animal Resources
language:en
Short-container-title:Korean Journal for Food Science of Animal Resources

Author:

Lee Chi-Ho,Han Kyu-Ho,Kim Ah-Young,Lee Seul-Ki,Hong Go-Eun,Pyun Chang-Won,Choi Kang-Duk,Yang Cheul-Young

Publisher

Korean Society for Food Science of Animal Resources

Subject

Animal Science and Zoology,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/ksfsar/JAKO200806135612339.pdf

Reference17 articles.

1. A RAPID METHOD OF TOTAL LIPID EXTRACTION AND PURIFICATION

2. Antioxidant activity of tocopherols, ascorbyl palmitate, and ascorbic acid and their mode of action

Cited by 5 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Capsaicin Rich Low-Fat Salad Dressing: Improvement of Rheological and Sensory Properties and Emulsion and Oxidative Stability;Foods;2023-04-04

2. Changes in Selected Properties of Cold-Pressed Oils Induced by Natural Plant Additives;Applied Sciences;2022-04-05

3. Chili and Sweet Pepper Seed Oil Used as a Natural Antioxidant to Improve the Thermo-Oxidative Stability of Sunflower Oil;Agronomy;2021-12-18

4. Antioxidant activity of peppers;European Journal of Lipid Science and Technology;2014-03

5. Capsaicin and tocopherol in red pepper seed oil enhances the thermal oxidative stability during frying;Journal of Food Science and Technology;2010-03

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