Oxidative stability and shelf-life evaluation of selected culinary oils

International Journal of Food Sciences and Nutrition

Volumn 60, Issue SUPPL. 7, 2009, Pages 289-296

  Kochhar, S Parkash ^a   Henry, C Jeya K ^a  

^a OXFORD BROOKES UNIVERSITY   (United Kingdom)

Author keywords

Healthier oils; Induction period; Oxidative stability; Rancimat; Shelf life

Indexed keywords

ANTIOXIDANT; EDIBLE OIL; ESSENTIAL FATTY ACID; MONOUNSATURATED FATTY ACID; VEGETABLE OIL;

ALGORITHM; ARTICLE; CHEMISTRY; COLOR; COMPARATIVE STUDY; FOOD ANALYSIS; FOOD HANDLING; HEAT; HUMAN; KINETICS; ODOR; OXIDATION REDUCTION REACTION; TASTE;

ALGORITHMS; ANTIOXIDANTS; COLOR; DIETARY FATS, UNSATURATED; FATTY ACIDS, ESSENTIAL; FATTY ACIDS, MONOUNSATURATED; FOOD ANALYSIS; FOOD HANDLING; HOT TEMPERATURE; HUMANS; KINETICS; OXIDATION-REDUCTION; PLANT OILS; SMELL; TASTE;

ARACHIS; CORYLUS; JUGLANS; MACADAMIA; PERSEA AMERICANA; PRUNUS DULCIS; SESAMUM INDICUM; VITACEAE;

EID: 77951472065     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.1080/09637480903103774     Document Type: Article

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