Changes in α-, β-, γ- and δ-tocopherol contents of mostly consumed vegetable oils during refining process

By    

CyTA - Journal of Food, Vol. 12, Iss. 2, 2014-04 ,pp. : 199-202

Taylor & Francis Ltd

Access to resources Recommend Favorite

Monitoring of Zn(II), Cd(II), Pb(II) and Cu(II) During Refining of Some Vegetable Oils Using Differential Pulse Anodic Stripping Voltammetry

By Kucukkolbasi Semahat   Temur Osman   Kara Huseyin   Khaskheli Abdul  

Food Analytical Methods, Vol. 7, Iss. 4, 2014-04 ,pp. : 872-878

Springer Publishing Company

Access to resources Recommend Favorite

Refining of high oleic safflower oil: Effect on the sterols and tocopherols content

By Ortega-García Jesús   Gámez-Meza Nohemi   Noriega-Rodriguez Juan   Dennis-Quiñonez Olmo   García-Galindo Hugo   Angulo-Guerrero Jesús   Medina-Juárez Luis  

European Food Research and Technology A, Vol. 223, Iss. 6, 2006-10 ,pp. : 775-779

Springer Publishing Company

Access to resources Recommend Favorite

The impact of food processing on antioxidants in vegetable oils, fruits and vegetables

By Lindley M.G.  

Trends in Food Science and Technology, Vol. 9, Iss. 8, 1998-08 ,pp. : 336-340

Elsevier

Access to resources Recommend Favorite

Pro-oxidant action of polar triglyceride oligopolymers in edible vegetable oils

By Gomes Tommaso   Delcuratolo Debora   Paradiso Vito  

European Food Research and Technology A, Vol. 226, Iss. 6, 2008-04 ,pp. : 1409-1414

Springer Publishing Company

Access to resources Recommend Favorite