Effects on the flavor and oxidative stability of stripped soybean and sunflower oils with added pure tocopherols

Journal of Agricultural and Food Chemistry

Volumn 53, Issue 26, 2005, Pages 9906-9910

  Warner, Kathleen ^a  

^a NATIONAL CENTER FOR AGRICULTURAL UTILIZATION RESEARCH   (United States)

Author keywords

Tocopherol; tocopherol; tocopherol; Flavor; Oxidation; Oxidative stability; Soybean oil; Sunflower oil; Tocopherol; Volatile compounds

Indexed keywords

ANTIOXIDANT; FATTY ACID; SOYBEAN OIL; SUNFLOWER OIL; TOCOPHEROL; VEGETABLE OIL;

ARTICLE; CHEMISTRY; ISOMERISM; LIGHT; OXIDATION REDUCTION REACTION; PHOTOCHEMISTRY; RADIATION EXPOSURE; TASTE; TEMPERATURE;

ANTIOXIDANTS; FATTY ACIDS; ISOMERISM; LIGHT; OXIDATION-REDUCTION; PHOTOCHEMISTRY; PLANT OILS; SOYBEAN OIL; TASTE; TEMPERATURE; TOCOPHEROLS;

GLYCINE MAX; HELIANTHUS;

EID: 30544448880     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0517593     Document Type: Article

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