Comparison of soybean oils, gum, and defatted soy flour extract in stabilizing menhaden oil during heating

Journal of Food Science

Volumn 73, Issue 1, 2008, Pages

  Yue, X ^a   Xu, Z ^a   Prinyawiwatkul, W ^a   Losso, J N ^a   King, J M ^a   Godber, J S ^a  

^a LOUISIANA STATE UNIVERSITY AGRICULTURAL CENTER   (United States)

Author keywords

Antioxidant; Fish oil; Gum; Isoflavone; Phenolic; Soy; Tocopherol

Indexed keywords

ANTIOXIDANT; DOCOSAHEXAENOIC ACID; FISH OIL; ICOSAPENTAENOIC ACID; MENHADEN OIL; OMEGA 3 FATTY ACID; PHENOL DERIVATIVE; PLANT EXTRACT; SOYBEAN OIL;

ARTICLE; CHEMISTRY; COMPARATIVE STUDY; DOSE RESPONSE; FLOUR; FOOD HANDLING; HEAT; METABOLISM; METHODOLOGY; OXIDATION REDUCTION REACTION; SOYBEAN; TIME;

ANTIOXIDANTS; DOCOSAHEXAENOIC ACIDS; DOSE-RESPONSE RELATIONSHIP, DRUG; EICOSAPENTAENOIC ACID; FATTY ACIDS, OMEGA-3; FISH OILS; FLOUR; FOOD HANDLING; HEAT; OXIDATION-REDUCTION; PHENOLS; PLANT EXTRACTS; SOYBEAN OIL; SOYBEANS; TIME FACTORS;

GLYCINE MAX;

EID: 38349074014     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2008.00586.x     Document Type: Article

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