Phenolic extracts from colored-walnut pellicles: antioxidant efficiency in walnut oil preservation-Reference-Cited by-同舟云学术

Phenolic extracts from colored-walnut pellicles: antioxidant efficiency in walnut oil preservation

Published:2022-06-12 Issue:1 Volume:25 Page:1458-1471
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Jin Feng¹,Wang Yaping¹,Huang Ruimin¹,Li Baoxin¹,Zhou Ye¹,Pei Dong¹^ORCID

Affiliation:

1. State Key Laboratory of Tree Genetics and Breeding, Key Laboratory of Tree Breeding and Cultivation of the State Forestry and Grassland Administration, Research Institute of Forestry, Chinese Academy of Forestry, Beijing, P. R. China

Funder

Chinese Academy of Forestry

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2022.2082466

Reference46 articles.

1. Antioxidant Activity Displayed by Phenolic Compounds Obtained from Walnut Oil Cake used for Walnut Oil Preservation

2. Identification of Volatile Oxidation Compounds as Potential Markers of Walnut Oil Quality

3. Application of nano-encapsulated olive leaf extract in controlling the oxidative stability of soybean oil

4. Antioxidant efficacy of potato peels and sugar beet pulp extracts in vegetable oils protection

5. Proximate composition, phenolic content and in vitro antioxidant activity of aqueous extracts of the seaweeds Ascophyllum nodosum , Bifurcaria bifurcata and Fucus vesiculosus . Effect of addition of the extracts on the oxidative stability of canola oil under accelerated storage conditions

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