Antioxidant capacity is a surrogate measure of the quality and stability of vegetable oils-Reference-Cited by-同舟云学术

Antioxidant capacity is a surrogate measure of the quality and stability of vegetable oils

Published:2015-05-04 Issue:2 Volume:118 Page:224-235
ISSN:1438-7697
Container-title:European Journal of Lipid Science and Technology
language:en
Short-container-title:Eur. J. Lipid Sci. Technol.

Author:

Castelo‐Branco Vanessa Naciuk¹,Santana Isabelle¹²,Di‐Sarli Vanessa Oliveira¹,Freitas Suely Pereira²,Torres Alexandre Guedes¹

Affiliation:

1. Laboratório de Bioquímica Nutricional e de Alimentos, Instituto de QuímicaUniversidade Federal do Rio de JaneiroRio de JaneiroBrazil

2. Laboratório de Processamento de Matérias Primas VegetaisDepartamento de Engenharia QuímicaEscola de QuímicaUniversidade Federal do Rio de JaneiroRio de JaneiroBrazil

Funder

Fundação Carlos Chagas Filho de Amparo à Pesquisa do Estado do Rio de Janeiro

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Wiley

Subject

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

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.201400299

Reference43 articles.

1. Role of Physical Structures in Bulk Oils on Lipid Oxidation

2. Lipid oxidation and improving the oxidative stability

3. Minor Components in Food Oils: A Critical Review of their Roles on Lipid Oxidation Chemistry in Bulk Oils and Emulsions

4. The Relationship between the Physicochemical Properties of Antioxidants and Their Ability to Inhibit Lipid Oxidation in Bulk Oil and Oil-in-Water Emulsions

5. The effect of commercial refining steps on the rancidity measures of soybean and canola oils

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