Effect of TBHQ on quality characteristics of RBD olein during frying
暂无分享,去创建一个
[1] C. Fritsch,et al. Changes in dielectric constant as a measure of frying oil deterioration , 1979 .
[2] A. Kunugi,et al. Studies on the antioxidants XVIII: Oxidation product of tertiary butyl hydroquinone (TBHQ) (I) , 1983 .
[3] D. PageB. 油,ラード,ショートニング中の9種のフェノール性抗酸化剤の高速液体クロマトグラフ定量 , 1979 .
[4] P. Swoboda,et al. Deterioration of sunflower seed oil under simulated frying conditions and during small‐scale frying of potato chips , 1982 .
[5] E. G. Perkins,et al. Heated fats. IV. Chemical changes in fats subjected to deep fat frying processes: Cottonseed oil , 1965, Journal of the American Oil Chemists' Society.
[6] M. Augustin,et al. Effectiveness of antioxidants on the stability of banana chips , 1984 .
[7] G. Billek,et al. Quality assessment of used frying fats: A comparison of four methods , 1978 .
[8] C. W. Fritsch,et al. Measurements of frying fat deterioration: A brief review , 1981 .
[9] M. Peled,et al. Effect of water and bht on stability of cottonseed oil during frying , 1975 .
[10] E. R. Sherwin,et al. Tertiary butylhydroquinone as antioxidant for crude sunflower seed oil , 1972 .
[11] T. Kawada,et al. Chemical reactions involved in the deep fat frying of foods. I. A laboratory apparatus for frying under simulated restaurant conditions , 1965, Journal of the American Oil Chemists' Society.
[12] C. Stine,et al. RETENTION OF SYNTHETIC PHENOLIC ANTIOXIDANTS IN MODEL FREEZE‐ DRIED FOOD SYSTEMS , 1978 .
[13] W. Nawar,et al. Evaluation of New Methods for the Assessment of Used Frying Oils , 1981 .
[14] F. Bibbins,et al. Oxidation and antioxidants , 1934 .
[15] A. Kunugi,et al. Studies on the antioxidants XVII: Photooxidation products of concomitantly used butylated hydroxyanisole and propyl gallate , 1983 .