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The effect of green tea extract on l...

Huang, Haiyan.

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The effect of green tea extract on lipid oxidation of canola oil during deep-fat frying.

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	The effect of green tea extract on lipid oxidation of canola oil during deep-fat frying./
作者:	Huang, Haiyan.
面頁冊數:	58 p.
附註:	Adviser: Panfilo Belo.
Contained By:	Masters Abstracts International36-03.
標題:	Agriculture, Food Science and Technology. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=1388199
ISBN:	0591707071

The effect of green tea extract on lipid oxidation of canola oil during deep-fat frying.
Huang, Haiyan.

The effect of green tea extract on lipid oxidation of canola oil during deep-fat frying. - 58 p.

Adviser: Panfilo Belo.

Thesis (M.S.)--San Jose State University, 1997.

The objective of this study was to compare the effectiveness of GTE (green tea extract) as an antioxidant with that of BHA and $\alpha$-tocopherol. Sensory qualities (color, odor, and overall acceptance), thiobarbituric acid (TBA) values and refractive indexes of canola oil samples were monitored during deep-fat frying of French fries. Deep-fat frying was performed in canola oils treated with both 200 ppm and 500 ppm GTE, 200 ppm BHA, and 500 ppm $\alpha$-tocopherol. Canola oil without any addition of antioxidant served as the control. Overall, 4480 grams of French fries were fried for each treatment in a 168-minute frying process.

ISBN: 0591707071Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

The effect of green tea extract on lipid oxidation of canola oil during deep-fat frying.
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100 1 $a Huang, Haiyan. $3 1251151
245 1 0 $a The effect of green tea extract on lipid oxidation of canola oil during deep-fat frying.
300 $a 58 p.
500 $a Adviser: Panfilo Belo.
500 $a Source: Masters Abstracts International, Volume: 36-03, page: 0743.
502 $a Thesis (M.S.)--San Jose State University, 1997.
520 $a The objective of this study was to compare the effectiveness of GTE (green tea extract) as an antioxidant with that of BHA and $\alpha$-tocopherol. Sensory qualities (color, odor, and overall acceptance), thiobarbituric acid (TBA) values and refractive indexes of canola oil samples were monitored during deep-fat frying of French fries. Deep-fat frying was performed in canola oils treated with both 200 ppm and 500 ppm GTE, 200 ppm BHA, and 500 ppm $\alpha$-tocopherol. Canola oil without any addition of antioxidant served as the control. Overall, 4480 grams of French fries were fried for each treatment in a 168-minute frying process.
520 $a The results of this study suggest that GTE have antioxidant properties against lipid oxidation of canola oils during deep-fat frying in both tested concentrations, although the effects were not statistically significant. The antioxidation efficiency of GTE was not as effective as that of BHA and $\alpha$-tocopherol during the frying process.
590 $a School code: 6265.
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792 $a 1997
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