𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Effect of temperature and type of food simulant on antioxidant stability

✍ Scribed by M.S. Dopico-García; J.M. López-Vilariño; M.V. González-Rodríguez

Publisher
John Wiley and Sons
Year
2006
Tongue
English
Weight
134 KB
Volume
100
Category
Article
ISSN
0021-8995

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Oxidative stability of potato chips: eff
Oxidative stability of potato chips: effect of frying oil type, temperature and antioxidants
✍ Lolos, M; Oreopoulou, V; Tzia, C 📂 Article 📅 1999 🏛 John Wiley and Sons 🌐 English ⚖ 87 KB 👁 1 views

The effect of type of frying oil and temperature on the oxidative stability of potato chips during storage was studied. Cottonseed oil, soybean oil, olive kernel oil and palmolein were used as frying media. The chips were packaged in metallized cellophane bags and incubated at 63 °C. At de®nite time

Functional Food Product Development (Smi
Functional Food Product Development (Smith/Functional Food Product Development) || The Influence of Food Processing and Home Cooking on the Antioxidant Stability in Foods
✍ Smith, Jim; Charter, Edward 📂 Article 📅 2010 🏛 Wiley-Blackwell 🌐 English ⚖ 362 KB 👁 2 views

Antioxidants present in food undergo chemical changes during technological processing . Literature devoted to this is generally limited to losses in described antioxidants during single processing events, without assessing changes in their biological activity. Most research is based on model experim