Stability of avocado oil during heating: Comparative study to olive oil-Reference-Cited by-同舟云学术

Stability of avocado oil during heating: Comparative study to olive oil

Published:2012-05 Issue:1 Volume:132 Page:439-446
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Berasategi Izaskun,Barriuso Blanca,Ansorena Diana,Astiasarán Iciar

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference34 articles.

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3. AOAC, (2000). Methyl esters of fatty acids in oils and fats. 969.33. Official methods of analysis. 17th Edition (Chapter 41, pp. 19-20). Gaithersburg, Maryland: Association of Official Analytical Chemists.

4. Effect of various compounds on virgin olive oil stability measured by rancimat;Aparicio;Journal of Agricultural and Food Chemistry,1999

5. Sterol fractions in hazelnut and virgin olive oils and 4, 4’-dimethylsterols as possible markers for detection of adulteration of virgin olive oil;Azadmard-Damirchi;Journal of the American Oil Chemists’ Society,2005

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