Quality characteristics of edible oils

Advances in Experimental Medicine and Biology

Volumn 542, Issue , 2004, Pages 239-249

  Shahidi, Fereidoon ^a  

^a MEMORIAL UNIVERSITY OF NEWFOUNDLAND   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

ALPHA TOCOTRIENOL; ANTIOXIDANT; ARACHIDONIC ACID; BETA CAROTENE; CAROTENOID; CHLOROPHYLL; DOCOSAHEXAENOIC ACID; EDIBLE OIL; FLAVANOID; GAMMA LINOLENIC ACID; ICOSAPENTAENOIC ACID; LINOLEIC ACID; LINOLENIC ACID; PHENOL DERIVATIVE; PHOSPHATIDYLCHOLINE; PHOSPHATIDYLSERINE; PHOSPHOLIPID; PHYTOSTEROL; POLYUNSATURATED FATTY ACID; PRIMROSE OIL; SITOSTEROL; SQUALENE; TOCOL; TOCOPHEROL; TRIACYLGLYCEROL; UBIDECARENONE; UBIQUINONE DERIVATIVE; UNSATURATED FATTY ACID;

CHEMICAL COMPOSITION; FAT INTAKE; FOOD ANALYSIS; FOOD PROCESSING; FOOD QUALITY; PRIORITY JOURNAL; RAPESEED; REVIEW;

PRIMULA; SINAPIS ARVENSIS;

EID: 1042267978     PISSN: 00652598     EISSN: None     Source Type: Book Series    
DOI: 10.1007/978-1-4419-9090-7_17     Document Type: Review

References (9)

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2. Khan, M. A. and Shahidi, F., 1999, Rapid oxidation of extra virgin olive oil stored under fluorescent light, J. Food Lipids, 6:331-339.
3. Khan, M.A. and Shahidi, F., 2000, Oxidative stability of stripped and non-stripped borage and evening primrose oils and their emulsions in water, J. Am. Oil Chem. Soc., 77:963-968.
4. King, M. F., Boyd, L. C., and Sheldon, B. W., 1992, Antioxidant properties of individual phospholipids in a salmon oil model system, J. Am. Oil Chem. Soc., 69:545-551.
5. Lampi, A. M., Hopia, A. and Piironen, V., 1997, Antioxidant activity of minor amounts of gamma-tocopherol on the oxidation of natural triacylglycerols, J. Am. Oil Chem. Soc., 74:549-555.
6. Reichert, R. D., 2002, Oilseed medicinals: In natural drugs, dietary supplements and in neuo functional foods. Trends Food Sci. Technol., 13:353-360.
7. Shahidi, F. and Finley, J. W., 2001, Omega-3 fatty acids: chemistry, nutrition and health effects. ACS Symposium Series 788. American Chemical Society, Washington, D.C.
8. Shahidi, F. and Shukla, V. K. S., 1996, Nontriacylglycerol constituents of fats/oils, INFORM, 8:1227-1232.
9. Shahidi, F., Lee, C. L., Khan, M. A. and Barlow, P. J., 2001, Oxidative stability of edible oils as affected by their minor components. Presented at the Am. Oil Chem. Soc. Meeting & Expo, May 13-16, Minneapolis, MN.