Effects of microwave treatment on the oxidative stability of peanut (Arachis hypogaea) oils and the molecular species of their triacylglycerols

European Journal of Lipid Science and Technology

Volumn 105, Issue 7, 2003, Pages 351-358

  Yoshida, Hiromi ^a   Hirakawa, Yuki ^a   Tomiyama, Yuka ^a   Mizushina, Yoshiyuki ^a  

^a KOBE GAKUIN UNIVERSITY   (Japan)

Author keywords

Acyl lipids; AgNO3 TLC; Molecular species; Peanut seeds (Arachis hypogaea); Quality parameters; Tocopherols; Triacylglycerols

Indexed keywords

ARACHIS OIL; BENZOIC ACID DERIVATIVE; CARBONYL DERIVATIVE; PARA ANISIDINE; TOCOPHEROL; TRIACYLGLYCEROL; UNCLASSIFIED DRUG; UNSATURATED FATTY ACID;

ARTICLE; COLOR; FOOD COMPOSITION; FOOD PROCESSING; MICROWAVE IRRADIATION; MICROWAVE OVEN; MOLECULAR STABILITY; OXIDATION; PEANUT; PHYSICAL CHEMISTRY; PLANT SEED; ROASTING; THIN LAYER CHROMATOGRAPHY;

ARACHIS; ARACHIS HYPOGAEA;

EID: 0043267691     PISSN: 14387697     EISSN: None     Source Type: Journal    
DOI: 10.1002/ejlt.200390073     Document Type: Article

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