Effects of microwave treatment on the oxidative stability of peanut ( Arachis hypogaea ) oils and the molecular species of their triacylglycerols-Reference-Cited by-同舟云学术

Effects of microwave treatment on the oxidative stability of peanut ( Arachis hypogaea ) oils and the molecular species of their triacylglycerols

Published:2003-06-25 Issue:7 Volume:105 Page:351-358
ISSN:1438-7697
Container-title:European Journal of Lipid Science and Technology
language:en
Short-container-title:Eur. J. Lipid Sci. Technol.

Author:

Yoshida Hiromi¹²,Hirakawa Yuki¹,Tomiyamaa Yuka¹,Mizushina Yoshiyuki¹²

Affiliation:

1. Department of Nutritional Science, Kobe‐Gakuin University, Kobe, Japan

2. High Technology Research Center, Kobe‐Gakuin University, Kobe, Japan

Publisher

Wiley

Subject

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

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.200390073

Reference31 articles.

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2. K. F. Mattil F. A. Norris D. Swern:Extraction of fats and oils. In: Bailey's industrial oil and fat products. Ed.D. Swern John Wiley & Sons London (UK) 1964 pp. 637‐717.

3. N. O. V. Sonntag:Composition and characteristics of individual fats and oils. In: Bailey's industrial oil and fat products Vol. 1 4th edn. Ed.D. Swern New York (USA) 1979 pp. 387‐389.

4. Microwave pasteurization, sterilization, blanching and pest control in the food industry.;Rosenberg U.;Food Technol.,1987

5. M. D. Burfoot S. J. James A. M. Foster K. P. Self T. J. Wilkins I. Philips:Temperature uniformity after reheating in microwave ovens. In: Processing engineering in the food industry Vol. 2. Eds.R. W. Field J. A. Howell Elsevier Applied Science New York (USA) 1990 pp. 1‐14.

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