Lipid oxidation and stability of tocopherols and phospholipids in soy-added fried products during storage in the dark

Food Science and Biotechnology

Volumn 18, Issue 2, 2009, Pages 356-361

  Yoon, Youngjin ^a   Choe, Eunok ^a  

^a Inha University   (South Korea)

Author keywords

Lipid oxidation; Phospholipid; Soy added fried product; Storage; Tocopherol

Indexed keywords

CORN OIL; DARK STORAGE; FLOUR DOUGHS; LIPID OXIDATION; OXIDATIVE STABILITY; P-ANISIDINE; PHOSPHATIDYLINOSITOL; PL DEGRADATION; SOY FLOUR; SOY-ADDED FRIED PRODUCT; STORAGE; TOCOPHEROL;

DEGRADATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; PHOSPHOLIPIDS; VEGETABLE OILS;

OXIDATION;

GLYCINE MAX; ZEA MAYS;

EID: 77953903063     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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