Effect of processing on oxidative stability and lipid classes of sesame oil

Author： Abou-Gharbia H.A.   Shehata A.A.Y.   Shahidi F.  

Publisher： Elsevier

ISSN： 0963-9969

Source： Food Research International, Vol.33, Iss.5, 2000-06, pp. : 331-340

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Effect of plant extracts on the oxidative stability of sunflower oil and emulsion

By Abdalla A.E.   Roozen J.P.  

Food Chemistry, Vol. 64, Iss. 3, 1999-02 ,pp. : 323-329

Elsevier

Access to resources Recommend Favorite

Oxidative stability and triacylglycerols structure of lipid fraction from cookies for infants

By Wirkowska Magdalena   Górska Agata   Bryśś Joanna   Ostrowska-Ligęęza Ewa   Koczońń Piotr  

International Journal of Food Sciences and Nutrition, Vol. 63, Iss. 3, 2012-05 ,pp. : 296-302

Informa Healthcare

Access to resources Recommend Favorite

Effect of processing parameters on coconut oil expression efficiencies

By Mpagalile Joseph Jeremiah   Clarke Brian  

International Journal of Food Sciences and Nutrition, Vol. 56, Iss. 2, 2005-03 ,pp. : 125-132

Informa Healthcare

Access to resources Recommend Favorite

Effect of emulsifier type, droplet size, and oil concentration on lipid oxidation in structured lipid-based oil-in-water emulsions

By Osborn H.T.   Akoh C.C.  

Food Chemistry, Vol. 84, Iss. 3, 2004-02 ,pp. : 451-456

Elsevier

Access to resources Recommend Favorite

The use of sesame oil unsaponifiable matter as a natural antioxidant

By Mohamed H.M.A.   Awatif I.I.  

Food Chemistry, Vol. 62, Iss. 3, 1998-07 ,pp. : 269-276

Elsevier

Access to resources Recommend Favorite