Degradation of fatty acids and tocopherols to form tocopheryl quinone as risk factor during microwave heating, pan‐frying and deep‐fat frying-Reference-Cited by-同舟云学术

Degradation of fatty acids and tocopherols to form tocopheryl quinone as risk factor during microwave heating, pan‐frying and deep‐fat frying

Published:2016-11-23 Issue:5 Volume:119 Page:1600309
ISSN:1438-7697
Container-title:European Journal of Lipid Science and Technology
language:en
Short-container-title:Eur. J. Lipid Sci. Technol.

Author:

Kreps František¹,Burčová Zuzana¹,Schmidt Štefan¹

Affiliation:

1. Faculty of Chemical and Food Technology, Department of Food Science and TechnologySlovak University of Technology in BratislavaBratislavaSlovak Republic

Funder

Slovak Research and Development Agency

Shantou University

Publisher

Wiley

Subject

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

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.201600309

Reference50 articles.

1. The chemistry and antioxidant properties of tocopherols and tocotrienols

2. Dependence of Tocopherol Stability on Different Cooking Procedures of Food

3. Tocopherol losses during pan‐frying

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