Effects of seed roasting on tocopherols, carotenoids, and oxidation in mustard seed oil during heating

JAOCS, Journal of the American Oil Chemists' Society

Volumn 88, Issue 1, 2011, Pages 83-90

  Vaidya, Bipin ^a   Choe, Eunok ^a  

^a Inha University   (South Korea)

Author keywords

Lutein; Mustard oil; Seed roasting; Thermo oxidative stability; Tocopherol

Indexed keywords

DEGRADATION RATE; FATTY ACID COMPOSITION; FREE FATTY ACID; HEAT STABILITY; HIGHLY-CORRELATED; LINOLEIC; LINOLENIC; LUTEIN; MUSTARD OIL; OIL EXTRACTION; OXIDATIVE STABILITY; PHYSICOCHEMICAL PROPERTY; POLAR COMPOUNDS; SEED OIL; THERMO-OXIDATIVE STABILITY; TOCOPHEROL;

CALCINATION; DEGRADATION; HEATING; LINOLEIC ACID; OLEIC ACID; OXIDATION RESISTANCE; PALMITIC ACID; PIGMENTS; STABILITY; STEARIC ACID; VEGETABLE OILS;

SEED;

BRASSICA;

EID: 79751536434     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-010-1656-0     Document Type: Article

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