Have a personal or library account? Click to login
Influence of storage and microwave heating on stability of soya spread lipids with linseed content Cover

Influence of storage and microwave heating on stability of soya spread lipids with linseed content

Open Access
|May 2012

References

  1. AOCS official Method Cd 12b-92 (1993): 5.
  2. Brenna JT, Salem N, Sinclair AJ, Cunnane SC (2009) International Society for the Study of Fatty Acids and Lipids 80: 85-91.10.1016/j.plefa.2009.01.004
  3. Folch J, Lees M, Stanley SHG (1957) Journal of Biological Chemistry 226: 497-509.10.1016/S0021-9258(18)64849-5
  4. Fradet V, Cheng I, Casey G, Witte JS (2009) Clinical Cancer Research 15: 2559-2566.10.1158/1078-0432.CCR-08-2503
  5. Frankel EN (1993) Trends Food Sci. Technol 4: 220-225.
  6. Frankel EN (1998) The Oily Press, Dundee: 303.
  7. Christopherson SW, Glass R (1969) Journal of Dairy Science 52: 1289-1290.10.3168/jds.S0022-0302(69)86739-1
  8. IUPAC II. D.26. (1987) 7th Rev. edited by C. Paquot and A. Hautfenne, Blackwell Scientific publication, London: 2.
  9. Riaz MN (2005) Soy Applications in Food. publisher GRC Press.10.1201/9781420037951
  10. Shahidi F, Bailey AE, Przybylski R (2005). In: Bailey's industrial oil and fat products, Vol 2 (pp 0-21).10.1002/047167849X
  11. Schmidt Š (2010) Antioxidants and oxidation changes in foods. publisher STU in Bratislava.
  12. Simopoulos AP (2006) Nutritional Implications for Chronic Diseases, Biomed Pharmacother, 60: 502-507.10.1016/j.biopha.2006.07.08017045449
  13. Velasco J, Ansersen ML, Skibsted LH (2004) Food Chemistry 85: 623-632.10.1016/j.foodchem.2003.07.020
DOI: https://doi.org/10.2478/v10188-012-0008-0 | Journal eISSN: 1339-3065 | Journal ISSN: 1337-978X
Language: English
Page range: 47 - 52
Published on: May 14, 2012
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Related subjects:

© 2012 František Kreps, Štefan Schmidt, Lenka Vrbiková, Lucia Szeifová, Lenka Tmáková, Stanislav Sekretár, published by Slovak University of Technology in Bratislava
This work is licensed under the Creative Commons License.

Volume 5 (2012): Issue 1 (April 2012)