Improving the Frying Performance and Oxidative Stability of Refined Soybean Oil by Tocotrienol‐Rich Unsaponifiable Matters of Kolkhoung (Pistacia khinjuk) Hull Oil (original) (raw)

Performance of Different Natural Antioxidant Compounds in Frying Oils

Emin YILMAZ

Food Technology and Biotechnology, 2016

View PDFchevron_right

A Review on the Potential of Natural Antioxidant Sources to Improve Oxidative Stability in Edible Oils

Hery Sutanto

Advances in Biological Sciences Research, 2022

View PDFchevron_right

Nonnutrient Antioxidants and Stability of Frying Oils

D. Boskou

Oxidation, Nutrient and Non-Nutrient Antioxidants, Biologically Active Compounds and High Temperatures, Second Edition, 2010

View PDFchevron_right

Effect of Heating Process on the Stability of Soybean and Sunflower Oil Mixture Treated with Some Different Natural Antioxidants

Eman Safan

Journal of Food and Dairy Sciences (Print), 2014

View PDFchevron_right

Effects of Antioxidants on the Oxidative Stability of Vegetable Oil at Elevated Temperature

kennedy ejeta

2013

View PDFchevron_right

Alternative methods of frying and antioxidant stability in sesame and mustard oils

PARAMITA BHATTACHARJEE

Acta Alimentaria, 2013

View PDFchevron_right

Current trends on the utility of antioxidant in cooking oil: A review

Abhishek Biswal

The Pharma Innovation Journal, 2021

View PDFchevron_right

High-Temperature Natural Antioxidant Improves Soy Oil for Frying

Marta Gehring

Journal of Food Science, 2009

View PDFchevron_right

Comparison of the oxidative stability of soybean and sunflower oils enriched with herbal plant extracts

Mariola Kozłowska

Chemical Papers

View PDFchevron_right

Studies on a natural antioxidant for stabilization of edible oil and comparison with synthetic antioxidants

Debabrata Lahiri

Journal of Food Engineering, 2006

View PDFchevron_right

Study of pure and combined antioxidants for replacing TBHQ in soybean oil packed in pet bottles

Raquel Bonati Moraes Ibsch

Journal of Food Science and Technology, 2019

View PDFchevron_right

Antioxidative Potential of Sweet Orange Peel Extracts on the Stability of Refined Soybean Oil

ISIAKA ADEKUNLE AMOO

2012

View PDFchevron_right

Effects of Antioxidants on the Oxidative Stability of Oils Containing Arachidonic, Docosapentaenoic and Docosahexaenoic Acids

Shirley Bartee

Journal of the American Oil Chemists' Society, 2007

View PDFchevron_right

Oxidative stability of olive, corn and soybean oil under different conditions

gaston aristi

View PDFchevron_right

Effect of unsaponifiable matter extracted from Pistacia khinjuk fruit oil on the oxidative stability of olive oil

Javad Tavakoli

Journal of Food Science and Technology, 2017

View PDFchevron_right

Role of antioxidants in stability of edible oil

Dipak Patil

View PDFchevron_right

Antioxidant activity of Berberis integerrima seed oil as a natural antioxidant on the oxidative stability of soybean oil

Mohsen Barzegar

International Journal of Food Properties, 2017

View PDFchevron_right

Evaluation of fatty acid composition, tocols profile and oxidative stability of some fully refined edible oils

Dr. Mustafa Topkafa

International Journal of Food Properties, 2015

View PDFchevron_right

Comparative Evaluation of Physical and Physicochemical Properties and Antioxidant Potential of Various Cooking Oils

Muhammad Aslam Shad

European Journal of Nutrition & Food Safety, 2019

View PDFchevron_right

Improvement in Oxidative Stability of Soybean Oil by Mango Kernel Extracts

Dr.(Mrs.) Ambati Padmaja, Asst. Professor, Food & Nutritional Sciences SSSIHL

View PDFchevron_right

Influence of Tunisian aromatic plants on the prevention of oxidation in soybean oil under heating and frying conditions

Nadia Chammem

Food Chemistry, 2016

View PDFchevron_right

Assessment of Soybean Oil Oxidative Stability from Rapid Analysis of its Minor Component Profile

María Guillén

Molecules

View PDFchevron_right

The Effect of Selected Herb Extracts on Oxidative Stability of Vegetable Oils

Ivana Anđelić

Croatica Chemica Acta

View PDFchevron_right

Effect of Natural Antioxidants from Fruit Leaves on the Oxidative Stability of Soybean Oil during Accelerated Storage

eman abdo

Antioxidants

View PDFchevron_right

Phytochemical contents and oxidative stability of oils from non-traditional sources

Katarzyna Ratusz

European Journal of Lipid Science and Technology, 2014

View PDFchevron_right

Chemical Composition and Oxidative Stability of Selected Plant Oils

Dorota Derewiaka

Journal of the American Oil Chemists' Society, 2010

View PDFchevron_right

Effect of natural antioxidants on edible oil

MAHIPAL TOMAR

International Journal of Chemical Studies, 2019

View PDFchevron_right

Abiding effects of phenolic antioxidants on oxidative behaviour of fatty acid methyl esters derived from waste cooking oil

Mosharof Hossain

BioResources, 2021

View PDFchevron_right

Oxidative stability of soybean oil fatty acid methyl esters by oil stability index (OSI)

Robert Dun

Journal of the American Oil Chemists' Society, 2005

View PDFchevron_right

Efficacy of Malaysian Plant Extracts in Preventing Peroxidation Reactions in Model and Food Oil Systems

Irwandi Jaswir

Journal of Oleo Science, 2004

View PDFchevron_right

Investigating the Potential of Vietnamese Tea Seed Oil (Camellia sinensis O.Kuntze) for the Enhancement of Oxidative Stability in Vegetable Oils

11.Trần Thi Thu Hằng

Vietnam Journal of Agricultural Sciences, 2021

View PDFchevron_right

Oxidative behaviour of four Malaysian edible plant extracts in model and food oil systems

Ridar Hendri

Journal of Medicinal Plants Research, 2012

View PDFchevron_right