Volatile Oxidation Compounds and Stability of Safflower, Sesame and Canola Cold-Pressed Oils as Affected by Thermal and Microwave Treatments-Reference-Cited by-同舟云学术

Volatile Oxidation Compounds and Stability of Safflower, Sesame and Canola Cold-Pressed Oils as Affected by Thermal and Microwave Treatments

Published:2016 Issue:10 Volume:65 Page:825-833
ISSN:1345-8957
Container-title:Journal of Oleo Science
language:en
Short-container-title:J. Oleo Sci.

Author:

Kiralan Mustafa¹,Ramadan Mohamed Fawzy²

Affiliation:

1. Department of Food Engineering, Faculty of Engineering and Architecture, Abant Izzet Baysal University

2. Biochemistry Department, Faculty of Agriculture, Zagazig University

Publisher

Japan Oil Chemists' Society

Subject

General Chemical Engineering,General Medicine,General Chemistry

Link

https://www.jstage.jst.go.jp/article/jos/65/10/65_ess16075/_pdf

Reference32 articles.

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3. 5) Choe, E.; Min, D. B. Mechanisms and factors for edible oil oxidation. Comp. Rev. Food Sci. Food Safety 5, 169-186 (2006).

4. 6) Steenson, D.; Lee, J.; Min, D. Solid phase microextraction of volatile soybean oil and corn oil compounds. J. Food Sci. 67, 71-76 (2002).

5. 7) Vaisey-Genser, M.; Malcomson, L.; Przybylski, R.; Eskin, N. Consumer acceptance of stored canola oils in canola. 12^th Project report research on canola, seed, oil meal. Canada Canola Council. Canada. 189-202 (1999).

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