Plant Extracts Inhibit the Formation of Hydroperoxides and Help Maintain Vitamin E Levels and Omega‐3 Fatty Acids During High Temperature Processing and Storage of Hempseed and Soybean Oils-Reference-Cited by-同舟云学术

Plant Extracts Inhibit the Formation of Hydroperoxides and Help Maintain Vitamin E Levels and Omega‐3 Fatty Acids During High Temperature Processing and Storage of Hempseed and Soybean Oils

Published:2019-10-10 Issue:11 Volume:84 Page:3147-3155
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Kitts David D.¹,Singh Anika¹,Fathordoobady Farahnaz¹,Doi Brenda¹,Pratap Singh Anubhav¹^ORCID

Affiliation:

1. Food, Nutrition, and Health, Faculty of Land & Food SystemsThe Univ. of British Columbia 2205 East Mall. Vancouver BC ‐ V6T 1Z4 Canada

Funder

Mitacs

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.14817

Reference38 articles.

1. Phenolics of Selected Cranberry Genotypes (Vaccinium macrocarpon Ait.) and Their Antioxidant Efficacy

2. Loss of tocopherols and formation of degradation compounds at frying temperatures in oils differing in degree of unsaturation and natural antioxidant content

3. Thermal oxidation of a series of saturated triacylglycerols

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