Antioxidant Evaluation of Coriander Extract and Ascorbyl Palmitate in Sunflower Oil Under Thermoxidation

Author:

Angelo Priscila M.,Jorge Neuza

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference21 articles.

1. Gordon MH (2003) The development of oxidative rancidity in foods. In: Pokorny J, Yanishlieva N, Gordon MH (eds) Antioxidants in food: practical applications. Woodhead, Cambridge, pp 7–21

2. Reische DW, Lillard DA, Eitenmiller RR (2002) Antioxidants. In: Akoh CC, Min DB (eds) Food lipids: chemistry, nutrition and biotechnology. Marcel Dekker, New York, pp 489–516

3. Coppen PP (1999) The use of antioxidants. In: Allen JC, Hamilton RJ (eds) Rancidity in foods. Aspen, Gaithersburg, pp 84–103

4. Brazil. Ministério da Saúde. Comissão Nacional de Normas e Padrões para Alimentos. Resolução nº 04/88. In: Associação Brasileira das Indústrias de Alimentação. Compêndio da Legislação de Alimentos, vol 1. ABIA, San Paul, 2001, p 3.26

5. Ganthavorn C, Hughes JS (1997) Inhibition of soybean oil oxidation by extracts of dry beans (Phaseolus vulgaris). J Am Oil Chem Soc 74:1025–1030

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