Loss in tocopherols and oxidative stability during the frying of frozen cassava chips;Pérdida de tocoferoles y estabilidad oxidativa durante la fritura de palitos de mandioca congelados

Grasas y Aceites

Volumn 60, Issue 1, 2009, Pages 77-81

  Corsini, Mara S ^a   Silva, Marta G ^b   Jorge, Neuza ^a  

^a SÃO PAULO STATE UNIVERSITY UNESP   (Brazil)

^b INSTITUTO DE TECNOLOGIA DE ALIMENTOS   (Brazil)

Author keywords

Antioxidants; Oxidative stability; Tocopherols; Vegetable oils

Indexed keywords

ANALYTICAL DETERMINATION; CASSAVA CHIPS; COMPLETELY RANDOMIZED DESIGNS; OXIDATIVE STABILITY; TOCOPHEROL CONCENTRATION; TOCOPHEROLS; VARIANCE ANALYSIS;

ANTIOXIDANTS; HEATING; OXIDATION RESISTANCE; PLANTS (BOTANY); VEGETABLE OILS;

FORESTRY;

GOSSYPIUM HIRSUTUM; HELIANTHUS; MANIHOT ESCULENTA; MICROPUS;

EID: 63849232960     PISSN: 00173495     EISSN: None     Source Type: Journal    
DOI: 10.3989/gya.095307     Document Type: Article

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