Effects of processing and storage on antioxidant efficacy in foods - Oxidation in Foods and Beverages and Antioxidant Applications - page 386

15.10 Literature for further study
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BOSKOU D and ELMAFA I (1999), Frying of Food, Technomic Publishing, Lancaster, PA.
CHARANJEET K, BINOY G, DEEPA N, BALRAJ S and KAPOUR H C (2004), `Antioxidant status of
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DAV Â DEK J, VEL Â Ï EK J and POKORN Â J (1990), Chemical changes during food processing,
Elsevier, Amsterdam, 191±195.
DECKER E A, WARNER K, RICHARDS M P and SHAHIDI F (2005), `Measuring antioxidant
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FRANKEL E N (2005), Lipid Oxidation, 2nd edn, The Oily Press, Bridgwater.
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15.11 References
ACAR O C, GOKMEN V, PELLEGRINI N and FOGLIANO V (2004), `Direct evaluation of total
antioxidant capacity of raw and roasted pulses, nuts and seeds', Eur Food Res
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