Effect of processing on constituents and oxidative stability of marine oils

Journal of Food Lipids

Volumn 5, Issue 1, 1998, Pages 29-41

  Wanasundara, U N ^a   Shahidi, F ^a   Amarowicz, R ^a,b  

^a MEMORIAL UNIVERSITY OF NEWFOUNDLAND   (Canada)

^b POLISH ACADEMY OF SCIENCES   (Poland)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0032334020     PISSN: 10657258     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4522.1998.tb00105.x     Document Type: Article

References (14)

1. ABOU-GHARBIA, H.A., SHEHATA, A.A.Y., YOUSSEF, M. and SHAHIDI, F. 1996. Oxidative stability of sesame paste (Tehina). J. Food Lipids 3, 129-137.
2. ACKMAN, R.G. and COURMIER, A. 1967. α-Tocopherol in some Atlantic fish and shellfish with particular reference to live-holding without food. J. Fish Res. Board Canada 24(2), 357-373.
3. ADDISON, F.R., ZINCK, M.E., ACKMAN, R.G. and SIPOS, J.C. 1978. Behaviour of DDT, PCBs and dieldrin at various stages of refining of marine oils for edible uses. J. Am. Oil Chem. Soc. 55, 391-395.
4. AOCS 1990. Official Methods and Recommended Practices of the American Oil Chemists' Society. 4th Ed. (D. Firestone, ed.) American Oil Chemists' Society, Champaign, IL.
5. BIMBO, A.P. 1987. The emerging marine oil industry. J. Am. Oil Chem. Soc. 64, 706-715.
6. BOKI, K., SHINODA, S. and OHNO, S. 1989. Effects of filtering through bleaching media on decrease of peroxide value of autoxidized soybean oil. J. Food Sci. 54, 1601-1603.
7. CARR, R.A. 1976. Degumming and refining of practices in the U.S. J. Am. Oil Chem. Soc. 53, 347-350.
8. CARR, R.A. 1978. Refining and degumming systems for edible fats and oils. J. Am. Oil. Chem. Soc. 55, 765-771.
9. CHRISTIE, W.W. 1982. Analysis of complex lipids. In Lipid Analysis, 2nd Ed. pp. 107-134, Pergamon Press, New York.
10. COWAN, J.C. 1976. Degumming, refining, bleaching and deodorization theory. J. Am. Oil Chem. Soc. 53, 344-346.
11. EL-MAGOLI, S.B., KAREL, M. and YONG, S. 1979. Acceleration of lipid oxidation by volatile products of hydroperoxide decomposition. J. Food Biochemistry 3, 111-123.
12. EVANS, C.D., LIST, G.R., MOSER, H.A. and COWAN, J.C. 1973. Long term storage of soybean and cottonseed salad oils. J. Am. Oil Chem. Soc. 50, 18-22.
13. FERRARI, R.A., SCHULTE, E., ESTEVES, W., BRUHL, L. and MUKHERJEE, K.D. 1996. Minor constituents of vegetable oils during industrial processing. J. Am. Oil Chem. Soc. 73, 587-592.
14. GAVIN, A.M. 1978. Edible oil deodorization. J. Am. Oil Chem. Soc. 55, 783-791.