Stability of tocopherols and lutein in oil extracted from roasted or unroasted mustard seeds during the oil oxidation in the dark

Food Science and Biotechnology

Volumn 20, Issue 1, 2011, Pages 193-199

  Vaidya, Bipin ^a   Choe, Eunok ^a  

^a Inha University   (South Korea)

Author keywords

Lutein; Mustard oil oxidation; Seed roasting; Stability; Tocopherol

Indexed keywords

CONVERGENCE OF NUMERICAL METHODS; FATTY ACIDS; GAS CHROMATOGRAPHY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; STABILITY;

FATTY ACID COMPOSITION; LUTEIN; MUSTARD OIL; MUSTARD SEEDS; OIL OXIDATION; TOCOPHEROL;

OXIDATION;

BRASSICA;

EID: 79959722933     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10068-011-0026-5     Document Type: Article

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