Storage Stability of Soybean Oil-Based Salad Dressings: Effects of Antioxidants and Hydrogenation-Reference-Cited by-同舟云学术

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Storage Stability of Soybean Oil-Based Salad Dressings: Effects of Antioxidants and Hydrogenation

Published:1986-05 Issue:3 Volume:51 Page:703-708
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

WARNER K.,FRANKEL E.N.,SNYDER J.M.,PORTER W.L.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1986.tb13916.x/fullpdf

Reference29 articles.

1. American Soybean Association . 1978 . "You Made It #1," St. Louis, MO.

2. AOCS . 1981 . "Official and Tentative Methods of the American Oil Chemists' Society ," Vol. 1 , 3rd ed. Champaign, IL. Methods Cc 11-53, Cd 8-53, Cd 14-61.

3. A.H. Bennett, 1982 . Private communication . U.S. Army Natick Research and Development Command, Natick, MA.

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1. Advances in the Design and Production of Reduced-Fat and Reduced-Cholesterol Salad Dressing and Mayonnaise: A Review;Food and Bioprocess Technology;2012-12-07

2. Utilisation of red palm olein in formulating functional chocolate spread;Food Chemistry;2011-01

3. Food Uses for Soybean Oil and Alternatives to Trans Fatty Acids in Foods;Soybeans;2008

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5. DRESSINGS AND MAYONNAISE | Chemistry of the Products;Encyclopedia of Food Sciences and Nutrition;2003

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