Changes on storage of peanut oils containing high levels of tocopherols and beta-carotene
Pokorny, J, Parkanyiova, L, Reblova, Z, Trojakova, L. (Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Chemie a Analyzy Potravin), Sakurai, H, Uematsu, T, Miyahara, M, Yano, T
Published in Czech Journal of Food Sciences (01.02.2003)
Published in Czech Journal of Food Sciences (01.02.2003)
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Journal Article
Effect of the unsaturation degree on browning reactions of peanut oil and other edible oils with proteins under storage and frying conditions
Uematsu, Tsunemi, Parkányiová, Lucie, Endo, Tatsuo, Matsuyama, Chinami, Yano, Tomohiro, Miyahara, Mitsuyoshi, Sakurai, Hidetoshi, Pokorný, Jan
Published in International Congress series (01.11.2002)
Published in International Congress series (01.11.2002)
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Journal Article
Interactions between phospholipids, saccharides and oxidized lipids in non-enzymic browning reactions
Thi Thu Nguyen, Huong, Parkányiová, Lucie, Miyahara, Mitsuyoshi, Uematsu, Tsunemi, Sakurai, Hidetoshi, Pokorný, Jan
Published in International Congress series (01.11.2002)
Published in International Congress series (01.11.2002)
Get full text
Journal Article