Characteristics of Chamaerops humilis L. var. humilis seed oil and study of the oxidative stability by blending with soybean oil-Reference-Cited by-同舟云学术

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Characteristics of Chamaerops humilis L. var. humilis seed oil and study of the oxidative stability by blending with soybean oil

Published:2018-03-26 Issue:6 Volume:55 Page:2170-2179
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Mokbli S.,Sbihi H. M.,Nehdi I. A.,Romdhani-Younes M.,Tan C. P.,Al-Resayes S. I.

Funder

Deanship of Scientific Research at King Saud University

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/article/10.1007/s13197-018-3134-x/fulltext.html

Reference31 articles.

1. Abdul Afiq MJ, Abdul Rahman R, Che Man YB, Al-Kahtani HA, Mansor T (2013) Date seed and date seed oil. Int Food Res J 20:2035–2043

2. Allalout A, Krichène D, Methenni K, Taamalli A, Oueslati I, Daoud D, Zarrouk M (2009) Characterization of virgin olive oil from Super Intensive Spanish and Greek. Varieties grown in northern Tunisia. Sci Hortic 120:77–83

3. Anwar F, Hussain AJ, Iqbal S, Bhanger MI (2007) Enhancement of the oxidative stability of some vegetable oils by blending with Moringaoleifera oil. Food Chem 103:1181–1191

4. Azeem MW, Hanif MA, Al-Sabahi JN (2016) Production of biodiesel from low priced, renewable and abundant date seed oil. Renew Energy 86:124–132

5. Bhatnagar AS, Krishna AGG (2015) Stability of cold-pressed oil from commercial Indian Niger (Guizotia abyssinica (L.f.) Cass.) Seed as affected by blending and interesterification. J Am Oil Chem Soc 92:1671–1680

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