AOCS. 1993. Official Methods and Recommended Practices of the American Oil chemists᾿Society, Champaign: AOCS Press.
Berasategi, I., Barriuso, B., Ansorena, D., & Astiasaran, I. 2012. Stability of avocado oil during heating: Comparative study to olive oil. Food Chemistry, 132, 439-446.
Blumenthal, M.M. 1991. A new look at the chemistry and physics of deep-fat frying. Food Technology, 45, 68-71.
Boskou, D., Blekas, G., & Tsimidou, M. 2005. Phenolic compounds in olive oil and olives. Current Topics in Nutraceutical Research, 3, 125-136.
Chang, S. S., Peterson, R.J., & Ho, C. 1978. Chemical reaction involved in the deep- fat frying of foods. Journal of the American Oil Chemists’ Society, 55, 718-725.
Chow, C. K. 2007. Fatty acids in foods and their health implications. 3rd ed
Capannesi, C., Palchetti, I., Mascini, M., & Parenti, A. 2000. Electrochemical sensor and biosensor for polyphenols detection in olive oils. Food Chemistry, 71, 553-562.
Endo, Y., Li, C. M., Tagiri- Endo, M., & Fugimoto, K. 2001. A modified method for the estimation of total carbonyl compounds in heated and frying oils using 2- propanol as asolvent. Journal of the American Oil Chemists᾿Society, 10, 1021-1024.
Farhoosh, R., & Moosavi, S. M. R. 2006. Rancimat test for the assessment of used frying oils quality. Journal of Food Lipids, 14, 263- 271.
Farhoosh, R. 2007. The effect of operational parameters of the rancimat method on the determination of the oxidative stability measures and shelf-life prediction of soybean oil. Journal of the American Oil Chemists' Society, 84, 205–209.
Farhoosh, R., Niazmand, R., Rezaei, M., & Sarabi, M. 2008. Kinetic parameter determination of vegetable oil oxidation under Rancimat test conditions. European Journal of Lipid Science and technology, 110, 587–592.
Farhoosh, R., & Moosavi, S. M. R. 2008. Carbonyl value in monitoring of the quality of used frying oils. Analytical Chimica Acta, 617, 18-21.
Farhoosh, R., Haddad Khodaparast, M. H., Sharif, A., and Alavi Rafiee, S. 2012a. Olive oil oxidation: Rejection points in terms of polar, conjugated diene, and carbonyl values. Food Chemistry, 131, 1385-1390.
Farhoosh, R., Haddad Khodaparast, M. H., Sharif, A., Zamani-Ghalehshahi, and Hoseini-Yazdi, S. Z. 2012b. Oxidative stability of virgin olive oil as affected by the Bene unsaponifiable matters and Tertiary-Butylhydroquinone. Journal of food Science, 77, 697-702.
Farhoosh, R., & Hoseini-Yazdi, S. Z. 2013a. Shelf- life prediction of olive oils using empirical models developed at low and high temperatures. Food Chemistry, 141, 557-565.
Farhoosh, R., & Hoseini-Yazdi, S. Z. 2013b. Evolution of Oxidative Values during Kinetic Studies on Olive Oil Oxidation in the Rancimat Test. Journal of the American Oil Chemists’ Society.
Firestone, D. 1993. Worldwide Regulation of frying fats and oils. Inform, 4, 1366-1371.
Frankel, E. N. 1998. Lipid oxidation. Dundee: The Oily Press Ltd..
Guillen, M. D., & Cabo, N. (2002). Fourier transform infrared spectra data versus peroxide and anisidine values to determine oxidative stability of edible oils. . Food Chemistry, 77, 503-510.
Kmiecik, D., Korczak, J., Rudzinska, M., Gramza-Michalowska, A., & Hes, M. 2009. Stabilization of phytosterols in rapeseed oil by natural antioxidants during heating. European Journal of Lipid Science and Technology, 111, 1124–1132.
Lacoste, F., & Lagardere, L. 2003. Quality parameters evolution during biodiesel oxidation using Rancimat test. European Journal of Lipid Science and Technology, 105, 149–155.
Machado, E. R., Marmesat, R., Abrantes, S., & Dobarganes, C. 2007. Uncontrolled variables in frying studies: differences in repeatability between thermoxidation and frying experiments. Grasas Y Aceites, 58, 283-288.
Melton, S.L., Jafar, S., Sykes, D., and Trigiano, M.K. 1994. Review of stability measurements for frying oils and fried food flavor. Journal of the American Oil Chemists’ Society, 71, 1301–1308.
Reynhout, G. 1991. The effect of temperature on the induction time of a stabilized oil. Journal of the American Oil Chemists᾿Society, 68, 983-984.
Sa´nchez-Muniz, F. J., Cuesta, C., & Garrido-Polonio, C. 1993. Sunflower Oil Used for Frying: Combination of Column, Gas and High-Performance Size-Exclusion Chromatography for Its Evaluation. Journal of the American Oil Chemists᾿Society, 70, 235-240.
Shantha, N. C., & Decker, E. A. 1994. Rapid, sensitive, iron-based spectrophotometric methods for determination of peroxide values of food lipids. Journal of the AOAC International, 77, 421–424.
Soupas, L., Juntunen, L., Saynajoki, S., Lampi, A., & Piironen, V. 2004. GC–MS method for characterization and quantification of sitostanol oxidation products. Journal of the American Oil Chemists’ Society, 81, 135–141.
Tyagi, V. K., & Vasishtha, A. K. 1996. Changes in the characteristics and composition of oils during deep- fat frying. Journal of the American Oil chemists᾿Society, 73, 499-506.
Tan, C. P., Che Man, Y.B., Selamat, J. b., & Yusoff, M. S. A. 2002. Comparative studies of oxidative stability of edible oils by differential scanning calorimetry and oxidative stability index methods. Food Chemistry, 76, 385–389.
Wong, M. L., Timms, R. E., & Goh, E. M. 1988. Colorimetric determinationof total tocopherols in palm oil, olein and stearin. Journal of the American Oil chemists᾿Society, 65, 258-261.
)
ارسال نظر در مورد این مقاله