Endogenous antioxidants and stability of sesame oil as affected by processing and storage

JAOCS, Journal of the American Oil Chemists' Society

Volumn 74, Issue 2, 1997, Pages 143-148

  Shahidi, F ^a   Amarowicz, R ^a,c   Abou Gharbia, H A ^a,b   Shehata, A Adel Y ^b  

^a MEMORIAL UNIVERSITY OF NEWFOUNDLAND   (Canada)

^b Alexandria University   (Egypt)

^c POLISH ACADEMY OF SCIENCES   (Poland)

Author keywords

Antioxidants; Hexanal; Oxidative stability; Sesame oil; Sesamin; Sesamolin; tocopherol

Indexed keywords

ANTIOXIDANTS; COMPOSITION EFFECTS; EXTRACTION; FOOD PROCESSING; FOOD STORAGE; OXIDATION; PARAFFINS; SEED;

SESAME OIL; SESAMIN; SESAMOLIN; TOCOPHEROL;

VEGETABLE OILS;

EID: 0031071258     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-997-0159-0     Document Type: Article

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