Oxidative stability of soybean triacylglycerol using carotenoids and y-tocopherol

International Journal of Food Properties

Volumn 18, Issue 12, 2015, Pages 2605-2613

  Kaur, Devinder ^a   Sogi, Dalbir Singh ^b   Wani, Ali Abas ^c  

^a UNIVERSITY OF ALLAHABAD   (India)

^b GURU NANAK DEV UNIVERSITY   (India)

^c ISLAMIC UNIVERSITY OF SCIENCE AND TECHNOLOGY   (India)

Author keywords

Lycopene; Oxidative Stability; Soybean; Triacylglycerol; Carotene; Tocopherol

Indexed keywords

ANTIOXIDANTS; OVENS; STABILITY;

HYDROPEROXIDE FORMATIONS; LYCOPENES; OXIDATIVE ACTIVITY; OXIDATIVE STABILITY; SOYBEAN; THERMAL CONDITION; THIOBARBITURIC ACID REACTIVE SUBSTANCES; TRIACYLGLYCEROLS;

GLYCEROL;

EID: 84940676397     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942912.2013.803118     Document Type: Article

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