Loss in tocopherols and oxidative stability during the frying of frozen cassava chips
Author:
Publisher
Editorial CSIC
Subject
Organic Chemistry,Food Science
Reference16 articles.
1. Loss of tocopherols and formation of degradation compounds at frying temperatures in oils differing in degree of unsaturation and natural antioxidant content
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3. Assessment of olive oil adulteration by reversed-phase high-performance liquid chromatography/amperometric detection of tocopherols and tocotrienols
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3. Tocopherols and Tocotrienols: Sources, Analytical Methods, and Effects in Food and Biological Systems;Encyclopedia of Food Chemistry;2019
4. Volatiles and Tendency of Radical Formation of Cold-Pressed Brazil Nut Oil During Ambient Storage;Journal of the American Oil Chemists' Society;2018-05-30
5. Tocopherols and Tocotrienols in Common and Emerging Dietary Sources: Occurrence, Applications, and Health Benefits;International Journal of Molecular Sciences;2016-10-20
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