1 |
Metcalfe LD, Schmitz AA, Pelka JR. 1966. Rapid preparation
of fatty acid esters from lipids for gas chromatographic
analysis. Anal Chem 38: 514-520.
DOI
|
2 |
Irwandi J, Yaakob BCM, David DK. 2000. Use of natural antioxidants
in refined palm olein during repeated deep-fat
frying. Food Research International 33: 501-508.
DOI
ScienceOn
|
3 |
Aruoma OI. 1998. Free radicals, oxidative stress and antioxidants
in human health and disease. J Amer Oil Chem Soc
75: 199-212.
DOI
ScienceOn
|
4 |
Chang SS, Ostric-Matijasevic B, Hsieh OAL, Cheng LH.
1977. Natural antioxidants from rosemary and sage. J Food
Sci 42: 1102-1106.
DOI
|
5 |
Cuvelier ME, Berset C, Richard H. 1994. Antioxidant constituents
in sage (Salvia officinalis). J Agric Food Chem 42:
655-669.
|
6 |
AOCS. 1990. Official Methods and Recommended Practices
of the American Oil Chemists' Society. 4th ed. American Oil
Chemists' Society, Champaign, IL. Cd8-53.
|
7 |
Han GH, Kim BY. 2001. The correlation between quality
changes and skin thickness of the stored citrus fruit. J
Korean Soc Food Sci Nutr 30: 273-276.
과학기술학회마을
|
8 |
Labuza TP. 1982. Shelf-Life Dating of Foods. Food & Nutrition
Press, Westport, USA.
|
9 |
Ewald C, Fjelkner-Moding S, Johansson K, Sjoholm I, Akesson
B. 1999. Effect of processing on major flavonoids in processed
onions, green beans, and peas. Food Chem 64: 231-
235.
DOI
ScienceOn
|
10 |
Liang JH. 2000. Kinetics of fluorescence formation in whole
milk powders during oxidation. Food Chem 71: 459-463.
DOI
ScienceOn
|
11 |
Caponio F, Allogio V, Gomes T. 1999. Phenolic compounds
of virgin olive oil, influence of paste preparation techniques.
Food Chem 64: 203-209.
DOI
ScienceOn
|
12 |
Martin-Carratala ML, Llorens-Jord C, Berenguer-Navarro V,
Gran-Teruel N. 1999. Comparative study on the triglyceride
composition of almond kernel oil. A new basis for cultivar
chemometric characterization. J Agric Food Chem 47: 3686-
3692.
|
13 |
SAS Institute Inc. 1989. SAS User's Guide: Statistical Analysis
System, Cary, NC.
|
14 |
Labuza TP. 1971. Kinetics of lipid oxidation in foods. CRC
Critical Reviews in Food Technology 2: 355-405.
DOI
|
15 |
Yaakob BCM, Irwandi J. 2000. Effect of rosemary and sage
extracts on frying perfomance of refined, bleached and
deodorized (RBD) palm olein during deep-fat frying. Food
Chem 69: 301-307.
DOI
ScienceOn
|
16 |
Matsuzaki T, Hara Y. 1985. Antioxidative activity of tea leaf
catechins. Biosci Biotechnol Biochem 59: 129-134.
|
17 |
Houlian C, Ho CT. 1985. Natural antioxidant. In Flavour
chemistry of fats and oils. Min D, Smouse T, eds. Champaign
IL.
|
18 |
Wu JW, Lee MH, Ho CT, Chang SS. 1982. Elucidation of
the chemical structures of natural antioxidants isolated from
rosemary. J Amer Oil Chem Soc 59: 339-345.
DOI
|
19 |
Guohua C, Emin S, Ronald LP. 1996. Antioxidant capacity of
tea and common vegetables. J Agric Food Chem 44: 3426-
3431.
DOI
ScienceOn
|
20 |
Andreja RH, Majda H, Zeljko K, Davorin B. 2000. Comparision
of antioxidative and synergistic effects of rosemary extract
with -tocopherol, ascorbyl palmitate and citric acid in sunflower oil. Food Chem 71: 229-233.
DOI
ScienceOn
|
21 |
Laubli MW, Bruttel PA. 1986. Determination of the oxidative
stability of fats and oils: Comparison between the active
oxygen method (ALCS Cd 12-57) and the Rancimat method.
J Amer Oil Chem Soc 63: 792-805
DOI
|
22 |
Barbut S, Josephson DB, Maurer J. 1985. Antioxidant properties
of resemary oleoresin in turkey sausage. J Food Sci
50: 1356-1363.
DOI
|
23 |
AOAC. 1990. Official Method of Analysis. 15th ed. Association
of official analytical chemists, Washington DC.
|