Oxidative stability of sesame oil prepared from sesame seed with different roasting temperatures
- 1 January 1989
- journal article
- research article
- Published by Elsevier in Food Chemistry
- Vol. 31 (3) , 215-224
- https://doi.org/10.1016/0308-8146(89)90059-9
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
- Chemical Aspects of the Antioxidative Activity of Roasted Sesame Seed Oil, and the Effect of Using the Oil for FryingAgricultural and Biological Chemistry, 1986
- Comparative study of physical methods for lipid oxidation measurement in oilsJournal of Oil & Fat Industries, 1985
- Antioxidant effects of chlorophyll and pheophytin on the autoxidation of oils in the dark. I. Comparison of the inhibitory effectsJournal of Oil & Fat Industries, 1985
- Prooxidant Activities of Chlorophylls and Pheophytins on the Photooxidation of Edible OilsAgricultural and Biological Chemistry, 1984
- Products Formed by Photosensitized Oxidation of TocopherolsAgricultural and Biological Chemistry, 1979
- The thiobarbituric acid reaction and the autoxidations of polyunsaturated fatty acid methyl estersArchives of Biochemistry and Biophysics, 1962