Changes in quality and phytochemical contents of avocado oil under different temperatures-Reference-Cited by-同舟云学术

Changes in quality and phytochemical contents of avocado oil under different temperatures

Published:2018-11-26 Issue:1 Volume:56 Page:401-408
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Resende Lívia Maria Braga,de Souza Vanessa Rios,Ferreira Guilherme Max Dias,Nunes Cleiton Antônio^ORCID

Funder

Fundação de Amparo à Pesquisa do Estado de Minas Gerais

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/article/10.1007/s13197-018-3501-7/fulltext.html

Reference41 articles.

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3. Aparicio-Ruiz R, Gandul-Rojas B (2014) Decoloration kinetics of chlorophylls and carotenoids in virgin olive oil by autoxidation. Food Res Int 65:199–206. https://doi.org/10.1016/j.foodres.2014.05.046

4. Araújo LBDC, Silva SL, Galvão MAM, Ferreira MRA, Araújo EL, Randau KP, Soares LAL (2013) Total phytosterol content in drug materials and extracts from roots of Acanthospermum hispidum by UV–VIS spectrophotometry. Braz J Pharmacogn 23:736–742. https://doi.org/10.1590/s0102-695x2013000500004

5. Ashton OBO, Wong M, McGhie TK, Vather R, Wang Y, Requejo-Jackman C, Ramankutty P, Woolf AB (2006) Pigments in avocado tissue and oil. J Agric Food Chem 54:10151–10158. https://doi.org/10.1021/jf061809j

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