Influence of natural and synthetic antioxidants on the degradation of Soybean oil at frying temperature.


The effect of several natural and synthetic antioxidants to retard the formation of polar compounds and thermo-oxidation at prolonged frying temperatures was studied. Antioxidants, including butyl hydroxyl toluene (BHT), ter-butyl hydroxyquinone (TBHQ), α- and γ-tocopherols, tocopherol mixture (α, β, γ and δ), sesamol, β-sitosterol, β-sitostanol, γ-oryzanol… (More)
DOI: 10.1007/s13197-015-1774-7


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