EurekaMag.com logo
+ Site Statistics
References:
53,869,633
Abstracts:
29,686,251
+ Search Articles
+ Subscribe to Site Feeds
EurekaMag Most Shared ContentMost Shared
EurekaMag PDF Full Text ContentPDF Full Text
+ PDF Full Text
Request PDF Full TextRequest PDF Full Text
+ Follow Us
Follow on FacebookFollow on Facebook
Follow on TwitterFollow on Twitter
Follow on LinkedInFollow on LinkedIn

+ Translate

Effect of roasting on oxidative and tocopherol stability of walnut oil during storage in the dark



Effect of roasting on oxidative and tocopherol stability of walnut oil during storage in the dark



European Journal of Lipid Science and Technology 115(3): 348-355




(PDF emailed within 0-6 h: $19.90)

Accession: 064309990

Download citation: RISBibTeXText

DOI: 10.1002/ejlt.201200288



Related references

Oxidative stability of dark chicken meat through frozen storage: influence of dietary fat and a-tocopherol and ascorbic acid supplementation. Poultry Science 80(11): 30-42, 2001

Oxidative stability of dark chicken meat through frozen storage: influence of dietary fat and alpha-tocopherol and ascorbic acid supplementation. Poultry Science 80(11): 1630-1642, 2001

Effect of seed roasting on canolol, tocopherol, and phospholipid contents, Maillard type reactions, and oxidative stability of mustard and rapeseed oils. Journal of Agricultural and Food Chemistry 62(24): 5412-5419, 2015

Effect of cooking method and ethanolic tocopherol on oxidative stability and quality of beef patties during refrigerated storage (oxidative stability of cooked patties). Journal of Food Science 71(4): C109-C114, 2006

Effect of cooking method and ethanolic tocopherol on oxidative stability and quality of beef patties during (oxidative stability of refrigerated storage cooked patties). Journal of Food Science 71(3): C109-C114, 2006

Effect of natural and synthetic antioxidants on the oxidative stability of walnut oil under different storage conditions. LWT - Food Science and Technology 51(1), 2013

Tocopherol Contents of Walnut Varieties Grown in Turkey and the Effect of Storage on Tocopherol Content. Journal of Food Processing and Preservation aop(aop), 2012

Effect of α-tocopherol on oxidative stability of oil during spray drying and storage of dried emulsions. Food Research International 88(Pt A): 32-41, 2017

Fatty acid and tocopherol contents and oxidative stability of walnut oils. Journal of the American Oil Chemists' Society 76(9): 1059-1063, 1999

Effect of light, packaging condition and dark storage durations on colour and lipid oxidative stability of cooked ham. Journal of Food Science and Technology 50(2): 239-247, 2014

Roasting Effect on the Chemical Composition and Oxidative Stability of Pumpkin Oil. 2012

The effect of roasting on the chemical composition and oxidative stability of pumpkin oil. European Journal of Lipid Science and Technology 114(5): 0-0, 2012

Changes occurring in phenolic content, tocopherol composition and oxidative stability of Camelina sativa oil during storage. Food chemistry04(3): 903-909, 2007

The effect of α-tocopherol, sweet chestnut wood extract and their combination on oxidative stress in vivo and the oxidative stability of meat in broilers. British Poultry Science 54(1): 144-156, 2013

Effect of roasting and storage conditions on the stability of air-classified navy bean flour fractions. Michigan dry bean digester 15(2): 2-7, 1991