Effects of added phenolics on the storage stability of avocado and coconut oils

International Journal of Food Science and Technology

Volumn 46, Issue 8, 2011, Pages 1575-1585

  Sun Waterhouse, Dongxiao ^a   Thakorlal, Jessica ^a   Zhou, Jing ^a  

^a THE NEW ZEALAND INSTITUTE FOR PLANT AND FOOD RESEARCH LIMITED   (New Zealand)

Author keywords

Avocado oil; Coconut oil; Fatty acids; Hydrolysis; Oxidation; Phenolic compounds

Indexed keywords

AVOCADO OIL; CAFFEIC ACIDS; COCONUT OIL; FREE FATTY ACID; NUTRITIONAL VALUE; OIL OXIDATION; OIL PRODUCT; P-ANISIDINE; P-COUMARIC ACID; PEROXIDE VALUE; PHENOLIC COMPOUNDS; PHENOLICS; STORAGE STABILITY; TOTAL PHENOLIC CONTENT;

HYDROLYSIS; OXIDATION; UNSATURATED FATTY ACIDS; VEGETABLE OILS;

PHENOLS;

PERSEA AMERICANA;

EID: 79959937258     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2011.02655.x     Document Type: Article

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