Quality evaluation of noble mixed oil blended with palm and canola oil

Journal of Oleo Science

Volumn 63, Issue 7, 2014, Pages 653-660

  Choi, Hyesook ^a   Lee, Eunji ^a   Lee, Kwang Geun ^a  

^a Dongguk University   (South Korea)

Author keywords

Blend oil; Canola oil; Oxidation stability; Palm oil; Sensory evaluation

Indexed keywords

CALCIUM; PEROXIDES; QUALITY CONTROL; SATURATED FATTY ACIDS; UNSATURATED FATTY ACIDS;

ANTI-OXIDANT ACTIVITIES; CANOLA OIL; FATTY ACID COMPOSITION; OXIDATION STABILITY; OXIDATIVE STABILITY; PEROXIDE VALUE; QUALITY EVALUATION; SENSORY EVALUATION;

PALM OIL;

ANTIOXIDANT; CANOLA OIL; FATTY ACID; MONOUNSATURATED FATTY ACID; PALM OIL; PEROXIDE; UNSATURATED FATTY ACID; VEGETABLE OIL;

CHEMISTRY; COOKING; FOOD QUALITY; HEAT; OXIDATION REDUCTION REACTION; PHYSICAL CHEMISTRY;

ANTIOXIDANTS; COOKING; FATTY ACIDS; FATTY ACIDS, MONOUNSATURATED; FATTY ACIDS, UNSATURATED; FOOD QUALITY; HOT TEMPERATURE; OXIDATION-REDUCTION; PEROXIDES; PHYSICOCHEMICAL PHENOMENA; PLANT OILS;

EID: 84903380395     PISSN: 13458957     EISSN: 13473352     Source Type: Journal    
DOI: 10.5650/jos.ess14023     Document Type: Article

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