Thermal Losses of Tertiary Butylhydroquinone (TBHQ) and Its Effect on the Qualities of Palm Oil-Reference-Cited by-同舟云学术

Thermal Losses of Tertiary Butylhydroquinone (TBHQ) and Its Effect on the Qualities of Palm Oil

Published:2016 Issue:9 Volume:65 Page:739-748
ISSN:1345-8957
Container-title:Journal of Oleo Science
language:en
Short-container-title:J. Oleo Sci.

Author:

Liu Cuifang¹,Li Jun¹,Bi Yanlan¹,Wang Xuede¹,Sun Shangde¹,Yang Guolong¹

Affiliation:

1. Lipid Technology and Engineering, School of Food Science and Engineering, Henan University of Technology

Publisher

Japan Oil Chemists' Society

Subject

General Chemical Engineering,General Medicine,General Chemistry

Link

https://www.jstage.jst.go.jp/article/jos/65/9/65_ess16041/_pdf

Reference27 articles.

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2. 2) Mozuraityte, R.; Kristinova, V.; Rustad, T.; Storro, I. The role of iron in peroxidation of PUFA: effect of pH and chelators. Eur. J. Lipid Sci. Tech. 16, 57-84 (2015).

3. 3) Giese, J. Antioxidants: tools for preventing lipid oxidation. Food Technol. 50, 73-81 (1996).

4. 4) Ramanathan, L.; Das, N. P. Studies on the control of lipid oxidation in ground fish by some polyphenolic natural products. J. Agric. Food Chem. 40, 17-21 (1992).

5. 5) Hawrysh, Z. J.; Shand, P. J.; Lin, C.; Tokarska, B.; Hardin, R. T. Efficacy of tertiary butylhydroquinone on the storage and heat stability of liquid canola shortening. J. Am. Oil Chem. Soc. 67, 585-590 (1990).

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