Comparative studies of oxidative stability of edible oils by differential scanning calorimetry and oxidative stability index methods

Food Chemistry

Volumn 76, Issue 3, 2002, Pages 385-389

  Tan, C P ^a   Che Man, Y B ^a   Selamat, J ^a   Yusoff, M S A ^b  

^a UNIVERSITY PUTRA MALAYSIA   (Malaysia)

^b MALAYSIAN PALM OIL BOARD   (Malaysia)

Author keywords

[No Author keywords available]

Indexed keywords

EDIBLE OIL; OXYGEN;

ARTICLE; CONTROLLED STUDY; DIFFERENTIAL SCANNING CALORIMETRY; FOOD ANALYSIS; FOOD QUALITY; FOOD STORAGE; NONHUMAN; OXIDATION; TECHNIQUE; TEMPERATURE;

EID: 0036148627     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(01)00272-2     Document Type: Article

References (13)

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8. Some aroma components of roasted sesame seed (Sesamum indicum L.)
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12. Composition and quality characteristics of sesame seed (Sesamum indicum) oil roasted at different temperatures in an electric oven