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Antioxidant effects of d-tocopherols at different concentrations in oils during microwave heating

✍ Scribed by Hiromi Yoshida; Goro Kajimoto; Shiuji Emura

Book ID
112777042
Publisher
Springer-Verlag
Year
1993
Tongue
English
Weight
663 KB
Volume
70
Category
Article
ISSN
0003-021X

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Antioxidative effects of sesamol and toc
Antioxidative effects of sesamol and tocopherols at various concentrations in oils during microwave heating
✍ Yoshida, Hiromi; Takagi, Sachiko πŸ“‚ Article πŸ“… 1999 πŸ› John Wiley and Sons 🌐 English βš– 260 KB

The eΓΎ ectiveness of sesamol and tocopherols or their mixtures at diΓΎ erent concentrations (50 to 800 ppm) on the oxidative stability of tocopherol-stripped oils was studied under microwave heating conditions. Microwave heating accelerated the oxidation of the puriΓΌed substrate oils. The oxidative d