Effects of soybean oil and oxidized soybean oil on the stability of β-carotene

Food Chemistry

Volumn 103, Issue 3, 2007, Pages 695-700

  Jia, Mingyu ^a   Kim, Hyun Jung ^a   Min, David B ^a  

^a OHIO STATE UNIVERSITY   (United States)

Author keywords

Carotene; Purified soybean oil; TBHQ; Thermally oxidized soybean oil

Indexed keywords

ANTIOXIDANT; BETA CAROTENE; OCTANE; RETINOL; SINGLET OXYGEN; SOYBEAN OIL;

ARTICLE; CENTRIFUGATION; CHEMICAL ANALYSIS; FILTRATION; FRUIT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LIGHT; LIGHT INTENSITY; OXIDATION; PURIFICATION; SAMPLING; SOYBEAN; THERMAL ANALYSIS; THERMOSTABILITY; VEGETABLE;

GLYCINE MAX;

EID: 33847161627     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.06.024     Document Type: Article

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