Spinach (Spinacia oleracea) Powder as a Natural Food-Grade Antioxidant in Deep-Fat-Fried Products-Reference-Cited by-同舟云学术

Spinach (Spinacia oleracea) Powder as a Natural Food-Grade Antioxidant in Deep-Fat-Fried Products

Published:2002-08-30 Issue:20 Volume:50 Page:5664-5669
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Lee Jiyeun¹,Lee Sanghwa¹,Lee Hyeongyu¹,Park Kwanhwa¹,Choe Eunok¹

Affiliation:

1. Department of Food and Nutrition, Inha University, Incheon 402-751, Korea, Department of Food and Nutrition, Seowon University, Cheongju 361-742, Korea, Department of Food and Nutrition, Hanyang University, Seoul 133-791, Korea, and Department of Food Science and Technology, Seoul National University, Suwon 441-744, Korea

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf011618a

Reference27 articles.

1. Chemical reactions involved in the deep-fat frying of foods1

2. Geometrical isomerization of linolenic acid during heat treatment of vegetable oils

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