Effect of antioxidants on losses of tocopherols during deep-fat frying-Reference-Cited by-同舟云学术

Effect of antioxidants on losses of tocopherols during deep-fat frying

Published:1995-01 Issue:2 Volume:52 Page:175-177
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Gordon Michael H.,Kourimská Lenka

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference11 articles.

1. Changes in the tocopherol and tocotrienol content of soybean oil and oat oil during automated determination of oxidative stability by the Rancimat method;Cetin;Deutsche Lebensmittel — Rundschau,1989

2. The use of antioxidants;Coppen,1989

3. Spectrofluorimetric determination of tocopherols;Duggan;Arch. Biochem. Biophys.,1959

4. Fate of propyl gallate and diphosphatidylethanolamine in lard during autoxidation at 120 °C;Dziedzic;J. Agric. Food Chem.,1986

5. Enhancing the antioxidant effect of α-tocopherol with rosemary in inhibiting catalysed oxidation caused by Fe2+ and hemoprotein;Fang;Food Research Int.,1993

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