Oxidative stability of crude oils relative to tocol content from eight oat cultivars: Comparing the Schaal oven and Rancimat tests-Reference-Cited by-同舟云学术

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Oxidative stability of crude oils relative to tocol content from eight oat cultivars: Comparing the Schaal oven and Rancimat tests

Published:2024-02 Issue: Volume:126 Page:105918
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

Pokhrel Kshitiz^ORCID,Kouřimská Lenka,Rudolf Ondřej,Tilami Sarvenaz Khalili

Publisher

Elsevier BV

Subject

Food Science

Reference33 articles.

1. Abasolo, C., 2021a. Accelatated Oxidation Test: The Schaal Mehods [WWW Document]. BTSA. URL 〈www.btsa.com/en/accelerated-oxidation-tests-the-schaal-method〉.

2. Abasolo, C., 2021b Accelatated Oxidation Test: The RANCIMATE Methods [WWW Document]. BTSA. URL 〈www.btsa.com/en/accelerated-oxidation-tests-rancimat-method/〉 Accessed 23 May 2023.

3. AG, M., 2019. Oxidation stability of coffee.

4. Agilent, 2010. Quality Analysis of Virgin Olive Oils – Part 4 Nutritive benefi ts - Quantifi cation of tocopherols and tocotrienols in virgin olive oil using the Agilent 1260. Appl. Note.

5. Determining the Arrhenius kinetics of avocado oil: oxidative stability under rancimat test conditions;Aktar;Foods,2019

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