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Effect of α-tocopherol and α-tocotrienol on the performance of Chilean hazelnut oil (Gevuina avellana Mol) at high temperature
The high temperature antioxidant efficiency of α-tocopherol, α-tocotrienol and a mixture of both on hazelnut oil were evaluated. Crude hazelnut oil (HZO), crude hazelnut oil treated with alumina (THZO), as well as three ...
Effect of α-tocopherol, α-tocotrienol and Rosa mosqueta shell extract on the performance of antioxidant-stripped canola oil (Brassica sp.) at high temperature
The antioxidant effects of tocols (α-tocopherol and α-tocotrienol) and Rosa mosqueta shell extract added to antioxidant-stripped canola oil (TCO) were evaluated and compared with the non-stripped oil (CO) under the same ...
Stability of potato chips fried in vegetable oils with different degree of unsaturation. Effect of ascorbyl palmitate during storage
Four vegetable oils with different polyunsaturated/saturated fatty acid ratio (P/S): 5.2 for sunflower oil, 3.4 for canola rapeseed oil, 0.4 for a blend of palm olein and canola rapeseed oil (80:20), and 0.3 for palm olein ...