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Cited by 293

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Oxidation and antioxidants in fat and oil processing

Sherwin, E. R.·1978·Journal of the American Oil Chemists' Society

Abstract

The roles of oxidation and antioxidants in the various major processing steps in producing edible fats and oils are reviewed, including the basic nature of the oxidation problem, the function of phenolic antioxidants in overcoming it, and a listing of antioxidants currently available. In addition, some important considerations in achieving best results with antioxidants, whether added during processing or to the finished fat or oil, are emphasized.

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Metadata

Authors
Sherwin, E. R.
Venue
Journal of the American Oil Chemists' Society
Publisher
Wiley
Published
1978-11
Volume
55
Issue
11
Pages
809-814
ISSN
  • 0003-021X (ISSN-L)
  • 1558-9331
OpenAlex
W2064993241
Cited by
293
References
0
FWCI
1.76
Type
journal article
Language
en
Open access
closed

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CoChat. (2026). Citation check: Oxidation and antioxidants in fat and oil processing. https://app.cochat.ai/papers/10.1007/bf02682653
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Sherwin, E. R. (1978). Oxidation and antioxidants in fat and oil processing. Journal of the American Oil Chemists' Society. https://doi.org/10.1007/bf02682653

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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).

Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.