Thermostability and kinetics analysis of oil color, carotenoids and capsaicinoids in hotpot oil models (butter, rapeseed oil, and their blends)
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference37 articles.
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2. Evaluation of antioxidant compounds, antioxidant activities and capsaicinoid compounds of Chili (Capsicum sp.) germplasms available in Malaysia;Alam;Journal of Applied Research on Medicinal and Aromatic Plants,2018
3. Mathematical quantification of total carotenoids in Sioma oil using color coordinates and multiple linear regression during deep-frying simulations;Andreu-Sevilla;European Food Research and Technology,2008
4. Thermal degradation kinetics of lutein, β-carotene and β-cryptoxanthin in virgin olive oils;Aparicio-Ruiz;Journal of Food Composition and Analysis,2011
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