Shelf‐life prediction of perilla oil by considering the induction period of lipid oxidation

Author:

Shim Soo Dong1,Lee Seung Ju1

Affiliation:

1. Department of Food Science and Technology, Dongguk University‐Seoul, Jung‐Gu, Seoul, Republic of Korea

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology

Reference29 articles.

1. Studies on perilla, agarwood, and cinnamon through a combination of fieldwork and laboratory work

2. Nutritional characteristics and industrial application of perilla oil;Yeo K. M.;Food Ind. Nutr.,1998

3. Determination of oxidation stability of perilla oil by the Rancimat method;Cha G. S.;Korean J. Food Sci. Technol.,1990

4. Current status and prospects of quality evaluation in perilla;Lee B. H.;Korean J. Crop Sci.,2002

5. Application of a Modified Arrhenius Equation for the Evaluation of Oxidation Rate of Sunflower Oil at Subzero Temperatures

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