Changes in oxidative status of soybean oil by addition of a new antioxidant by during frying

Agro Food Industry Hi-Tech

Volumn 19, Issue 6, 2008, Pages 41-43

  Cerretani, Lorenzo ^a   Bendini, Alessandra ^a   Gehring, Marta ^b   Bonoli Carbognin, Matteo ^a   Semenza, Pierluigi ^b   Lercker, Giovanni ^a  

^a UNIVERSITY OF BOLOGNA   (Italy)

^b Elvisem AG   (Switzerland)

Author keywords

[No Author keywords available]

Indexed keywords

COOKED FOOD; FRENCH FRIES; HEAT-RESISTANT PROPERTIES; HIGH TEMPERATURE; IT SUBJECT; OXIDATIVE PRODUCTS; OXIDATIVE STATUS; SECONDARY OXIDATION PRODUCTS;

ANTIOXIDANTS;

OILS AND FATS;

GLYCINE MAX;

EID: 59649102713     PISSN: 17226996     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (16)

1. F. Pedreschi, P. Moyano et al., Food Res. Int., 38, pp.1-9 (2005).
2. G. Varela, B. Ruiz-Roso, Nutr. Rev., 50, pp. 256-262 (1992).
3. V.K. Tyagi, A.K. Vasishtha, J. Am, Oil Chem Soc., 73, pp. 499-506 (1996).
4. J.B. Rossell, Frying: Improving quality (J. B. Rossell, Ed.), CRC Press LLC, Boca Raton, FL, USA., chapter 7 (2001).
5. A. Carrasco-Pancorbo, L. Cerretani et al., J. Agric. Food Chem., 55, pp. 4771-4780 (2007).
6. N. Cortesl, P. Rovellini et al., Riv. Ital. Sost. Grasse. 68, pp. 511-512 (1991).
7. P. Rovellini, N. Cortesi, Ital. J. Food Sci., 16, pp. 335-344 (2004).
8. M.C. Dobarganes, Ol. Corps Gras Lipides, 5, pp. 41-47 (1998).
9. K. Warner, Frying: Technology and Practices (M.K, Gupta, K. Warner, P.J. White, Eds.), AOCS Press, Champaign, IL, USA., chapter 2 (2004).
10. E. Choe, D.B. Min, J. Food Sci., 72, pp. 77-86 (2007).
11. T.A. Jebe, M.G. Matlock et al., J. Am. OU Chem. Soc., 70, pp. 1055-1061 (1993).
12. A. Bendini, L. Cerretani et al., Riv. It. Sost. Grasse, 84, pp. 191-202 (2007).
13. Commission Regulation no. 2568/91, Off J Eur Comm., July 11, L248, pp. 1-82 (1991).
14. C.M. Wu, S.V. Chen, J.Am. Oil Chem. Soc., 69, pp. 858-865 (1992).
15. J. Reiners, W. Grosch, J. Agric Food Chem., 50, pp. 835-839 (1998).
16. K. Warner, personal communication, May 07, Kathleen Warner, Lead Scientist Food and Industrial Oil Research, USDA Agricultural Research Service Peoria IL, USA (2007).