Stabilisation of frying oils with natural antioxidative components

Author:

Kochhar S. Parkash

Publisher

Wiley

Subject

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

Reference10 articles.

1. A. Silkeberg, S. P. Kochhar: Refining of Edible Oil Retaining Maximum Antioxidative Potency. US Patent Number: 6,033,706 March 7, 2000; EPA No. 98102528.1-2109, 13.02.98, and other worldwide patent applications pending.

2. E. G. Perkins: Volatile odour and flavour components formed in deep frying. In: Deep Frying: Chemistry, Nutrition, and Practical Applications. Eds. E. G. Perkins, M. D. Erickson, AOCS Press, Champaign IL (USA) 1996, pp. 43-48.

3. R. J. Hamilton, E. G. Perkins: Chemistry of Deep Fat Frying. In: New Developments in Industrial Frying. Ed. S. P. Kochhar, P. J. Barnes & Associates, Bridgwater (UK) 1997, pp. 9- 33.

4. S. P. Kochhar: Advances in chemistry and technology in deep-fat frying - European trends in 21st century. In: Emerging Technologies and Opportunities in the next Millennium. Chemistry and Technology, Proceedings of the 1999 Palm Oil Research Institute of Malaysia (PORIM) International Palm Oil Congress, PORIM 1999, pp. 141- 158.

5. S. P. Kochhar: Deterioration of edible oils, fats and foodstuffs. In: Atmospheric Oxidation and Antioxidants. Vol. II, Ed. G. Scott, Elsevier, London (UK) 1993, pp. 71-139.

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