Increasing the oxidative stability of soybean oil through fortification with antioxidants

Sarkar, A, Golay, PA, Acquistapace, S et al. (1 more author) (2015) Increasing the oxidative stability of soybean oil through fortification with antioxidants. International Journal of Food Science & Technology, 50 (3). 666 - 673 (8). ISSN 0950-5423

Abstract

Metadata

Authors/Creators:
  • Sarkar, A
  • Golay, PA
  • Acquistapace, S
  • Craft, BD
Copyright, Publisher and Additional Information: (c) 2015, Wiley. This is an author produced version of a paper published in International Journal of Food Science & Technology. Uploaded in accordance with the publisher's self-archiving policy.
Keywords: Antioxidants; Hexanal; High-oleic sunflower oil; Oil stability index (rancimat); Oxidative stability; Soybean oil
Dates:
  • Published: March 2015
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Maths and Physical Sciences (Leeds) > School of Food Science and Nutrition (Leeds)
Depositing User: Symplectic Publications
Date Deposited: 13 Mar 2015 11:32
Last Modified: 06 Oct 2015 06:29
Published Version: http://dx.doi.org/10.1111/ijfs.12671
Status: Published
Publisher: Wiley
Identification Number: https://doi.org/10.1111/ijfs.12671

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