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Microwave Heating Effects on Relative Stabilities of Tocopherols in Oils

✍ Scribed by HIROMI YOSHIDA; NOBUHISA HIROOKA; GORO KAJIMOTO

Book ID
108818281
Publisher
Institute of Food Technologists
Year
1991
Tongue
English
Weight
598 KB
Volume
56
Category
Article
ISSN
0022-1147

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✍ 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