Stability and Antioxidant Activity of Annatto (Bixa orellanaL.) Tocotrienols During Frying and in Fried Tortilla Chips
Author:
Affiliation:
1. USDA, ARS, NCAUR, Functional Foods Research Unit; 1815 N. Univ.; St. Peoria IL U.S.A
2. Harris County Inst. of Forensic Sciences; 1861 Old Spanish Trail Houston TX U.S.A
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/1750-3841.14037/fullpdf
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4. Frying performance of canola oil triacylglycerides as affected by vegetable oils minor components;Aladedunye;J Am Oil Chem Soc,2012
5. ASTM International 2011 E1627-11 Standard practice for sensory evaluation of edible oils and fats
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