Structural effect of lignans and sesamol on polymerization of soybean oil at frying temperature

JAOCS, Journal of the American Oil Chemists' Society

Volumn 89, Issue 6, 2012, Pages 1067-1076

  Hwang, Hong Sik ^a   Winkler Moser, Jill K ^a   Liu, Sean X ^a  

^a NATIONAL CENTER FOR AGRICULTURAL UTILIZATION RESEARCH   (United States)

Author keywords

Antioxidant; Antipolymerization; Frying oil; Lignan; Natural antioxidant; Polymerized triacylglycerol; Radical scavenging; Soybean oil; Synthetic antioxidant

Indexed keywords

ANTIOXIDANT; ANTIPOLYMERIZATION; FRYING OIL; LIGNAN; NATURAL ANTIOXIDANTS; RADICAL SCAVENGING; SOYBEAN OIL; SYNTHETIC ANTIOXIDANTS; TRIACYLGLYCEROLS;

GLYCEROL; PHENOLS; PROTONS;

OILSEEDS;

GLYCINE MAX; SESAMUM INDICUM;

EID: 84862782075     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-011-1994-6     Document Type: Article

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