Oxidative stability, thermal stability and acceptability of coconut oil flavored with essential oils from black pepper and ginger-Reference-Cited by-同舟云学术

Oxidative stability, thermal stability and acceptability of coconut oil flavored with essential oils from black pepper and ginger

Published:2016-12-26 Issue:1 Volume:54 Page:144-152
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Chandran Janu,Nayana N.,Roshini N.,Nisha P.

Funder

Council of Scientific and Industrial Research

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/content/pdf/10.1007/s13197-016-2446-y.pdf

Reference36 articles.

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3. Amorati R, Foti CM, Valgimigli L (2013) Antioxidant activity of essential oils. J Agric Food Chem 61:10835–10847

4. AOCS (1990) Official and tentative methods of American Oil Chemist’s Society, 15th edn. American Oil Chemists Society Press, Champaign

5. ASTA (1991) Official analytical methods of the American Spice Trade Association, 4th edn. Method 5, Englewood cliffs, New Jersey, pp 1–55

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