Antioxidant activity of amino acids in soybean oil at frying temperature: Structural effects and synergism with tocopherols

Author:

Hwang Hong-Sik,Winkler-Moser Jill K.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference37 articles.

1. The antioxidant activity of amino acids in two vegetable oils;Ahmad;Journal of the American Oil Chemists’ Society,1983

2. Antioxidative activity of (E)-2-octenal/amino acids reaction products;Alaiz;Journal of Agricultural and Food Chemistry,1995

3. Polymerized triglycerides in oils and fats, gel-permeation liquid chromatographic method;Association of Official Analytical Chemists,2002

4. Biglobe. The 20 amino acids (Jmol version). (2016). . Accessed 24.08.16.

5. Mechanism of antioxidant action: Reactions of alkyl and aryl sulphides with hydroperoxides;Bridgewater;Journal of the Chemical Society, Perkin Transactions,1978

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