Importance of non-triacylglycerols to flavor quality of edible oils

ACS Symposium Series

Volumn 920, Issue , 2006, Pages 3-18

  Shahidi, Fereidoon ^a   Hamann, Fayez ^a   Khan, M Ahmad ^a  

^a MEMORIAL UNIVERSITY OF NEWFOUNDLAND   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 36949022281     PISSN: 00976156     EISSN: None     Source Type: Book Series    
DOI: None     Document Type: Conference Paper

References (13)

1. Shahidi, F.; Shukla, V. K. S. INFORM 1996, 8, 1227-1232.
2. Shahidi, F.; Finley, J. W. Omega-3 fatty acids: chemistry, nutrition and health effects. ACS Symposium Series 788. American Chemical Society, Washington, D.C., 2001.
3. Wanasundara, U.N.; Shahidi, F. Food Chem. 1998, 63, 335-342.
4. King, M. F.; Boyd, L. C.; Sheldon, B. W. J. Am. Oil Chem. Soc. 1992, 69, 545-551.
5. Reichert, R. D. Trends Food Sci. Technol. 2002, 13, 353-360.
6. Ferrari, R. A.; Schulte, E.; Esteves, W.; Brühl, L.; Mukherjee, K. D. J. Am. Oil Chem. Soc. 1996, 73, 587-592.
7. Lampi, A. M.; Hopia, A.; Piironen, V. Antioxidant activity of minor amounts of gamma-tocopherol on the oxidation of natural triacylglycerols, J. Am. Oil Chem. Soc. 1997, 74, 549-555.
8. Khan, M. A.; Shahidi, F. J. Food Lipids 1999, 6, 331-339.
9. Khan, M.A.; Shahidi, F. J. Am. Oil Chem. Soc. 2000, 77, 963-968.
10. Shahidi, F.; Lee, C. L.; Khan, M. A.; Barlow, P. J. 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, 2001.
11. Hamam, F.; Shahidi, F. J. Am. Oil Chem. Soc. Submitted for publication.
12. Hamam, F.; Shahidi, F. J. Food Lipids 2004, In press.
13. Hamam, F.; Shahidi, F. J. Agric. Food Chem. 2004.