Bioactive compounds and “in vitro” antioxidant activity of some traditional and non-traditional cold-pressed edible oils from Macedonia-Reference-Cited by-同舟云学术

Bioactive compounds and “in vitro” antioxidant activity of some traditional and non-traditional cold-pressed edible oils from Macedonia

Published:2018-03-27 Issue:5 Volume:55 Page:1614-1623
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Kostadinović Veličkovska Sanja,Catalin Moţ Augustin,Mitrev Saša,Gulaboski Rubin,Brühl Ludger,Mirhosseini Hamed,Silaghi-Dumitrescu Radu,Matthäus Bertrand

Funder

Deutscher Akademischer Austausch Dienst

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/article/10.1007/s13197-018-3050-0/fulltext.html

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3. Arimboor R, Natarajan RB, Menon KR, Chandrasekhar LP, Moorkoth V (2015) Red pepper (Capsicum annuum) carotenoids as a source of natural food colors: analysis and stability—a review. J Food Sci Technol 52:1258–1271

4. Bhatnagar AS, Hemavathy J, Gopala Krishna AG (2015) Development of a rapid method for determination of lignans content in sesame oil. J Food Sci Technol 52:521–527

5. Carrasco-Pancorbo A, Cerretani L, Bendini A, Segura-Carretero A, Gallina-Toschi T, Fernandez-Gutierrez A (2005) Analytical determination of polyphenols in olive oils. J Sep Sci 28:837–858

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