Loss of tocopherols and formation of degradation compounds at frying temperatures in oils differing in degree of unsaturation and natural antioxidant content-Reference-Cited by-同舟云学术

Loss of tocopherols and formation of degradation compounds at frying temperatures in oils differing in degree of unsaturation and natural antioxidant content

Published:2002-10-01 Issue:14 Volume:82 Page:1696-1702
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Barrera-Arellano Daniel,Ruiz-Méndez Victoria,Velasco Joaquín,Márquez-Ruiz Gloria,Dobarganes Carmen

Funder

CICYT

Fundação de Apoío à Pesquisa do Estado de São Paulo (FAPESP)

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference21 articles.

1. Loss of tocopherols and formation of degradation compounds in triacylglycerol model systems heated at high temperature;Barrera-Arellano;J Sci Food Agric,1999

2. Relationship between oxidative stability of vitamin E and production of fatty acids in oils during microwave heating;Yoshida;J Am Oil Chem Soc,1991

3. Microwave heating effects on relative stabilities of tocopherols in oils;Yoshida;J Am Oil Chem Soc,1991

4. Influence of fatty acids on the tocopherol stability in vegetable oils during microwave heating;Yoshida;J Am Oil Chem Soc,1992

5. Antioxidant effects of δ-tocopherols at different concentrations in oils during microwave heating;Yoshida;J Am Oil Chem Soc,1993

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