Oxidative stability of olive, corn and soybean oil under different conditions

Food Chemistry

Volumn 88, Issue 2, 2004, Pages 253-259

  Naz, Shahina ^a   Sheikh, Hina ^a   Siddiqi, Rahmanullah ^a   Sayeed, Syed Asad ^a  

^a UNIVERSITY OF KARACHI   (Pakistan)

Author keywords

Free fatty acid; antioxidant; Deep frying; Oxidative deterioration; p Anisidine value; Peroxide value, Iodine value

Indexed keywords

CAFFEINE; FERULIC ACID; IODINE; PEROXIDE; SOYBEAN OIL; VANILLIC ACID; VEGETABLE OIL;

AIR; ANTIOXIDANT ACTIVITY; ARTICLE; CORN; LIGHT; LIGHT EXPOSURE; OLIVE; OXIDATION; TEA; TEMPERATURE;

GLYCINE MAX; ZEA MAYS;

EID: 3042820685     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2004.01.042     Document Type: Article

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