Pro-oxidant effects of β-carotene during thermal oxidation of edible oils

JAOCS, Journal of the American Oil Chemists' Society

Volumn 90, Issue 6, 2013, Pages 881-889

  Zeb, Alam ^a,b   Murkovic, Michael ^b  

^a UNIVERSITY OF MALAKAND   (Pakistan)

^b GRAZ UNIVERSITY OF TECHNOLOGY   (Austria)

Author keywords

Carotene; Edible oils; Lipid oxidation; Polar compounds; Stability of triacylglycerols; Thermal stability

Indexed keywords

CAROTENE DEGRADATIONS; FOOD MANUFACTURERS; HIGH PERFORMANCE THIN LAYER CHROMATOGRAPHY; INDUCED DEGRADATION; LIPID OXIDATION; POLAR COMPOUNDS; RADICAL SCAVENGING ACTIVITY; TRIACYLGLYCEROLS;

GLYCEROL; OXIDATION; SUNFLOWER OIL; THERMAL PROCESSING (FOODS); THERMODYNAMIC STABILITY; THIN LAYER CHROMATOGRAPHY;

OILS AND FATS;

BRASSICA NAPUS; HELIANTHUS; ZEA MAYS;

EID: 84878678254     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-013-2221-4     Document Type: Article

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