Effect of α- And δ-tocopherol on the oxidative stability of a mixed hydrogenated fat under frying conditions

European Food Research and Technology

Volumn 221, Issue 3-4, 2005, Pages 291-297

  Nogala Kalucka, Malgorzata ^a   Korczak, Jozef ^a   Elmadfa, Ibrahim ^b   Wagner, Karl Heinz ^b  

^a POZNA UNIVERSITY OF LIFE SCIENCES   (Poland)

^b UNIVERSITY OF VIENNA   (Austria)

Author keywords

Tocopherol; Tocopherol; Hydrogenated fat; Lipid oxidation; Primary and secondary oxidation products; Stability

Indexed keywords

EID: 23944504334     PISSN: 14382377     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00217-005-1161-0     Document Type: Article

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