Antioxidative effects of sesamol and tocopherols at various concentrations in oils during microwave heating

Journal of the Science of Food and Agriculture

Volumn 79, Issue 2, 1999, Pages 220-226

  Yoshida, Hiromi ^a   Takagi, Sachiko ^a  

^a KOBE GAKUIN UNIVERSITY   (Japan)

Author keywords

Anisidine value; Antioxidants; Carbonyl value; Microwave heating; Peroxide value; Purified vegetable oils; Sesamol; Tocopherol homologues

Indexed keywords

ANTIOXIDANT ACTIVITY; FOOD PROCESSING; MICROWAVE COOKING; OIL; OXIDATIVE STABILITY; SESAMOL; TOCOPHEROL;

EID: 0033058460     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/(SICI)1097-0010(199902)79:2<220::AID-JSFA173>3.0.CO;2-8     Document Type: Article

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