Stability of α-tocopherol in virgin olive oil during microwave heating-Reference-Cited by-同舟云学术

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Stability of α-tocopherol in virgin olive oil during microwave heating

Published:1995-07 Issue:6 Volume:28 Page:644-646
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Ruiz-Lopez M.D.,Artacho R.,Fernandez Pineda M.A.,Lopez Garcia de la Serrana H.,Lopez Martinez M.C.

Publisher

Elsevier BV

Subject

Food Science

Reference12 articles.

1. Microwaves in the Food Processing,1985

2. Advances in microwave food processing;Giese;Food Technology,1992

3. Studies of popping of popcorn in a microwave oven;Lin;Journal of Food Science,1988

4. Microwave food processing;Mudgett;Food Technology,1989

5. Effects of microwave cooking/reheating on nutrients and food system: a review of recent studies;Hoffman;Journal of The American Dietetic Association,1985

Cited by 15 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. Comparison of chemical characterises of crude and refined edible vegetable oils;ADVANCES IN BASIC SCIENCE (ICABS 2019);2019

2. Microwave heating induces changes in the physicochemical properties of baru ( Dipteryx alata Vog.) and soybean crude oils;European Journal of Lipid Science and Technology;2014-11-11

3. Tocopherol losses during pan‐frying;European Journal of Lipid Science and Technology;2014-10-20

4. The Production, Optimization, and Characterization of Biodiesel from a Novel Source: Sinapis alba L;International Journal of Green Energy;2013-06-18

5. Olive Oil Oxidation;Handbook of Olive Oil;2013

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