Effects of Antioxidant and Cholesterol on Smoke Point of Oils-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Effects of Antioxidant and Cholesterol on Smoke Point of Oils

Published:1997-11 Issue:7 Volume:30 Page:648-652
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Yen Gow-Chin,Shao Chia-Hsiang,Chen Chien-Jen,Duh Pin-Der

Publisher

Elsevier BV

Subject

Food Science

Reference18 articles.

1. Lipids;Nawar,1985

2. Evaluation of new methods for the assessment of used frying oils;Paradis;Journal of Food Science,1981

3. Measurement of lipid oxidation: A review;Gray;Journal of the American Oil Chemists' Society,1978

4. Evaluation of physicochemical changes in cooking oil during heating;Yoon;Journal of the American Oil Chemists' Society,1987

5. Research on deep frying of foods;Zamily;Iraqi Journal of Agricultural Science,1988

Cited by 16 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effect of butylated hydroxyanisole and α‐tocopherol on the oxidative stability of palm olein during microwave heating;International Journal of Food Science & Technology;2024-07-25

2. Consumer perception and physicochemical properties of crude groundnut oil in comparison with selected vegetable oil;Discover Food;2024-07-03

3. Acrylamide in soybean products, roasted nuts, and dried fruits;Acrylamide in Food;2024

4. Optimization and characterization of soybean oil-carnauba wax oleogel;LWT;2022-03

5. Antioxidants: Regulatory Status;Bailey's Industrial Oil and Fat Products;2020-02-17

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP