Impact of Roasting on the Chemical Composition and Oxidative Stability of Perilla Oil

Journal of Food Science

Volumn 77, Issue 12, 2012, Pages

  Zhao, Tingting ^a   Hong, Seung In ^a   Lee, Junsoo ^b   Lee, Jeom Sig ^c   Kim, In Hwan ^a  

^a Korea University   (South Korea)

^b Chungbuk National University   (South Korea)

^c National Institute of Animal Science   (South Korea)

Author keywords

Oxidative stability; Perilla oil; Roasting; Tocopherols

Indexed keywords

FATTY ACID; LINOLENIC ACID; PERILLA SEED OIL; PHOSPHORUS; TOCOPHEROL; TRANS FATTY ACID; VEGETABLE OIL;

ARTICLE; CHEMISTRY; COLOR; FOOD HANDLING; HEAT; METHODOLOGY; OXIDATION REDUCTION REACTION; PERILLA; PLANT SEED;

ALPHA-LINOLENIC ACID; COLOR; FATTY ACIDS; FOOD HANDLING; HOT TEMPERATURE; OXIDATION-REDUCTION; PERILLA; PHOSPHORUS; PLANT OILS; SEEDS; TOCOPHEROLS; TRANS FATTY ACIDS;

PERILLA;

EID: 84871208717     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2012.02981.x     Document Type: Article

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