caa a22 4500 465795811 CHVBK 20180323112037.0 cr unu---uuuuu 170327e19900901xx s 000 0 eng 10.1007/BF02540771 doi (NATIONALLICENCE)springer-10.1007/BF02540771 Efficacy of tertiary butylhydroquinone on the storage and heat stability of liquid canola shortening [Elektronische Daten] [Z. Hawrysh, P. Shand, C. Lin, B. Tokarska, R. Hardin] The sensory (odor and flavor) and physicochemical characteristics of tertiary butylhydroquinone (TBHQ) treated and butylated hydroxyanisole/toluene (BHA/BHT) treated liquid canola shortenings, subjected to accelerated storage (Schaal oven test at 65°C) and deep fat heating (at 185°C), were determined. Data for the Schaal oven test indicate that TBHQ was effective in retarding oxidative rancidity in liquid canola shortenings. However, addition of the commonly used mixture of BHA/BHT to canola shortenings resulted in only a slight decrease in oxidation during schaal oven storage. The results obtained from deep fat heating of canola liquid shortening show that neither TBHQ nor BHA/BHT was effective in enhancing oxidative and thermal stability of this product. AOCS Press, 1990 Liquid canola shortening nationallicence sensory/physicochemical characteristics nationallicence storage/heat stability nationallicence tertiary butylhydroquinone nationallicence Hawrysh Z. Department of Foods and Nutrition, University of Alberta, T6G 2M8, Edmonton, Alberta, Canada aut Shand P. Department of Foods and Nutrition, University of Alberta, T6G 2M8, Edmonton, Alberta, Canada aut Lin C. Department of Foods and Nutrition, University of Alberta, T6G 2M8, Edmonton, Alberta, Canada aut Tokarska B. Department of Foods and Nutrition, University of Alberta, T6G 2M8, Edmonton, Alberta, Canada aut Hardin R. Department of Animal Science, University of Alberta, T6G 2M8, Edmonton, Alberta, Canada aut Journal of the American Oil Chemists' Society Springer-Verlag 67/9(1990-09-01), 585-590 0003-021X 67:9<585 1990 67 11746 https://doi.org/10.1007/BF02540771 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/BF02540771 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Hawrysh Z. Department of Foods and Nutrition, University of Alberta, T6G 2M8, Edmonton, Alberta, Canada aut NATIONALLICENCE 700 1- Shand P. Department of Foods and Nutrition, University of Alberta, T6G 2M8, Edmonton, Alberta, Canada aut NATIONALLICENCE 700 1- Lin C. Department of Foods and Nutrition, University of Alberta, T6G 2M8, Edmonton, Alberta, Canada aut NATIONALLICENCE 700 1- Tokarska B. Department of Foods and Nutrition, University of Alberta, T6G 2M8, Edmonton, Alberta, Canada aut NATIONALLICENCE 700 1- Hardin R. Department of Animal Science, University of Alberta, T6G 2M8, Edmonton, Alberta, Canada aut NATIONALLICENCE 773 0- Journal of the American Oil Chemists' Society Springer-Verlag 67/9(1990-09-01), 585-590 0003-021X 67:9<585 1990 67 11746 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer