Evaluating and Predicting the Oxidative Stability of Vegetable Oils with Different Fatty Acid Compositions

Journal of Food Science

Volumn 78, Issue 4, 2013, Pages

  Li, Hongyan ^a   Fan, Ya Wei ^a   Li, Jing ^a   Tang, Liang ^a   Hu, Jiang Ning ^a   Deng, Ze Yuan ^a  

^a NANCHANG UNIVERSITY   (China)

Author keywords

Fatty acid; Model; Oxidation; Stability; Vegetable oils

Indexed keywords

ALPHA TOCOPHEROL; FATTY ACID; OMEGA 3 FATTY ACID; PEROXIDE; VEGETABLE OIL;

ARTICLE; CHEMISTRY; FOOD ANALYSIS; OXIDATION REDUCTION REACTION; THEORETICAL MODEL;

FATTY ACIDS; FATTY ACIDS, OMEGA-3; FOOD ANALYSIS; MODELS, THEORETICAL; OXIDATION-REDUCTION; PEROXIDES; PLANT OILS; VITAMIN E;

ARACHIS HYPOGAEA; BRASSICA NAPUS; CAMELLIA; GLYCINE MAX; HELIANTHUS; PRUNUS DULCIS; SESAMUM INDICUM; ZANTHOXYLUM; ZEA MAYS;

EID: 84875955515     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.12089     Document Type: Article

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