SCOPUS 정보 검색 플랫폼

Journal of Food Composition and Analysis

Volumn 15, Issue 1, 2002, Pages 79-101

Stability during frying of Moringa oleifera seed oil variety "Periyakulam 1"

(2) Tsaknis, John a Lalas, Stavros a

a UNIVERSITY OF WEST ATTICA (Greece)

Author keywords

Cod; Deep frying stability; Moringa oleifera; PKM 1; Potatoes

Indexed keywords

FATTY ACID; HEXANE; IODINE; MORINGA OLEIFERA EXTRACT; OLIVE OIL; PEROXIDE; POLYUNSATURATED FATTY ACID; TOCOPHEROL; VEGETABLE OIL;

ARTICLE; CHEMICAL ANALYSIS; COLD; COLOR; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; DATA ANALYSIS; FISH; FRYING; HEAT TOLERANCE; HIGH TEMPERATURE; INDIA; NONHUMAN; ORGANOLEPTIC PROPERTY; POTATO; PRESSURE; SOLVENT EXTRACTION; THERMOSTABILITY; VISCOSITY;

GADUS MORHUA; MORINGA; MORINGA OLEIFERA; SOLANUM TUBEROSUM;

EID: 0035996882 PISSN: 08891575 EISSN: None Source Type: Journal
DOI: 10.1006/jfca.2001.1043 Document Type: Article

Times cited : (47)

References (30)

1
- 0001212363
- Quality changes of selected vegetable oils during frying of doughnuts
- (1997) Riv. Ital. Sost. Gras , vol.74 , pp. 559-565
- Aggelousis, G.¹ Lalas, S.²

2
- 0027220479
- Chemical and biological evaluation of discarded frying palm oil in commercial restaurants
- (1993) Food Chem , vol.48 , pp. 395-401
- Al-Harbi, M.M.¹ Al-Kabtani, H.A.²

3
- 0004219718
- Analytical methods
- (D. Swern and N.O.V. Sonntag, Eds.). John Wiley and Sons, New York/London
- (1982) Bailey's Industrial Oil and Fat Products , vol.2
- Allen, R.R.¹ Marvin, F.W.²

4
- 0003774113
- AOAC (D. Firestone, Ed.). Association of the Official Analytical Chemists Inc., VA, U.S.A
- (1990) Official Methods of Analysis of the Association of the Official Analytical Chemists

5
- 0020798456
- Efficacy of the antioxidants BHA and BHT in palm olein during heating and frying
- (1983) J. Am. Oil Chem. Soc , vol.60 , pp. 1520-1522
- Augustin, M.A.¹ Berry, S.K.²

6
- 0003984607
- British Standards Methods of Analysis Section 1.8, British Standards Institution, London
- (1976) Fats and Oils (Part 1) Physical Methods

7
- 0002460757
- The cooking and processing of potatoes as food
- 3rd edn., John Wiley and Sons, New York
- (1989) The Potato , pp. 336-364
- Burton, W.G.¹

8
- 0002970798
- Frying oil deterioration and vitamin loss during foodservices operation
- (1986) J. Food Sci , vol.51 , pp. 218-221
- Carlson, B.L.¹ Tabacch, M.H.²

9
- 51649161036
- Determination of tocopherols in vegetable oil
- (1979) J. Am. Oils Chem. Soc , vol.56 , pp. 668-671
- Carpenter A.P., Jr.¹

10
- 0039103930
- Chemistry of deep fat frying
- (M. K. Supran, Ed.). American Chemical Society, U.S.A
- (1978) Lipids as a Source of Flavour
- Chang, S.S.¹ Peterson, R.J.² Ho, C.T.³

11
- 51249187069
- Measurements of frying fat deterioration: A brief review
- (1981) J. Am. Oil Chem. Soc , vol.58 , pp. 746-750
- Fritch, C.W.¹

12
- 84984426308
- Studies of the changes in edible fats during heating and frying
- (1982) Die Nahrung , vol.26 , pp. 923-932
- Gere, A.¹

13
- 0002148418
- Analytical procedures for the evaluation of used frying fats
- (G. Varela, A.E. Bender and I. D. Morton, Eds.), Ellis Horwood Series in Food Science and Technology, Chichester, U.K
- (1988) Frying of Food: Principles, Changes, New Approaches , pp. 141-154
- Gutierrez, R.¹ Gonzalez, O.² Dobarganes, M.C.³

14
- 0001210307
- Phospholipids as antioxidant synergists for tocopherols in the autoxidation of edible oils
- (1984) Lebensmitten Wiss. Tech , vol.17 , pp. 19-24
- Hudson, B.J.F.¹ Ghavami, M.²

15
- 0003740118
- International Union of Pure and Applied Chemistry (IUPAC) 7th edn. (C. Paquot and A. Hautfenne, Eds.). Blackwell Scientific Publications, London
- (1987) Standard Method for the Analysis of Oils, Fats and Derivatives

16
- 0009376287
- Tocopherols
- Agricultural Cooperative Editions Thessaloniki, Greece
- (1988) The Olive Oil
- Kiritsakis, A.¹

17
- 0002910629
- Flavour chemistry of olive oil
- (D. B. Min, Ed.). The American Oil Chemists' Society/Champlain, IL
- (1989) Flavour Chemistry of Lipid Foods
- Kiritsakis, A.K.¹ Min, D.B.²

18
- 84984085509
- Methods for determination of peroxide in lipids
- (1952) J. Sci. Food Agric , vol.3 , pp. 566-594
- Lea, C.H.¹

19
- 84982338104
- On the antioxidant activities of the tocopherols. II-Influence of substrate, temperature and level of oxidation
- (1960) J. Sci. Food Agric , vol.11 , pp. 212-215
- Lea, C.H.¹

20
- 0026124445
- Tocopherol and fluorescence levels in deep-frying oil and their measurement for oil assessment
- (1991) J. Am. Oil Chem. Soc , vol.68 , pp. 163-166
- Miyagawa, K.¹ Hirai, K.² Takezoe, R.³

21
- 0001437762
- The horse radish tree, Moringa Pterigosperma (Moringaceae)-a boon to arid lands?
- (1991) Econ. Botany , vol.45 , pp. 318-333
- Morton, J.F.¹

22
- 0001805906
- Methods and equipment in frying
- (G. Varela, A. E. Bender, and I. D. Morton, Eds.). Ellis Horwood Series in Food Science and Technology, Chichester, U.K
- (1988) Frying of Food: Principles, Changes, New Approaches
- Morton, I.D.¹ Chidley, J.F.²

23
- 0002653347
- 8th edn. (H. Egan, R. S. Kird, and R. Sawyer, Eds.), Churchill Livingstone, Edinburgh, U.K
- (1981) Chemical Analysis of Foods , pp. 520-547
- Pearsons, D.¹

24
- 0001499519
- Non-volatile decomposition products in heated fats and oils
- (1967) Food Tech , vol.21 , pp. 611-616
- Perkins, E.G.¹

25
- 0032933929
- Does frequent replenishment with fresh monoenoic oil permit the frying of potatoes indefinitely?
- (1999) J. Agric. Food Chem , vol.47 , pp. 1168-1173
- Romero, A.¹ Cuesta, C.² Sanchez-Muniz, F.J.³

26
- 0002554968
- Studies on seed fat composition of Moringaceae family
- (1970) Fette Seifen. Anstrich , vol.72 , pp. 6-10
- Sengupta, A.¹ Gupta, M.P.²

27
- 0001017965
- Composition and characteristics of individual fats and oils
- 4th edn. (D. Swern, Ed.), John Wiley and Sons, New York
- (1979) Bailey's Industrial Oil and Fat Products , vol.11 , pp. 389-398
- Sonntag, N.O.V.¹

28
- 0033231254
- Characterization of Moringa oleifera variety Mbololo seed oil of Kenya
- (1999) J. Agric. Food Chem , vol.47 , pp. 4495-4499
- Tsaknis, J.¹ Spiliotis, V.² Lalas, S.³ Gergis, V.⁴ Dourtoglou, V.⁵

29
- 0001876933
- Quality changes of Moringa oleifera, variety Mbololo of Kenya seed oil during frying
- (1999) Grasas Y Aceites , vol.76 , Issue.1 , pp. 19-22
- Tsaknis, J.¹ Spiliotis, V.² Lalas, S.³ Gergis, V.⁴ Dourtoglou, V.⁵

30
- 0030128483
- Changes in characteristics and composition of oils during deep fat frying
- (1996) J. Am. Oil Chem. Soc , vol.73 , pp. 499-506
- Tyagi, V.K.¹ Vasishtha, A.K.²

* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.