Synthetic and Natural Antioxidants Used in the Oxidative Stability of Edible Oils: An Overview-Reference-Cited by-同舟云学术

Synthetic and Natural Antioxidants Used in the Oxidative Stability of Edible Oils: An Overview

Published:2021-01-31 Issue: Volume: Page:1-24
ISSN:8755-9129
Container-title:Food Reviews International
language:en
Short-container-title:Food Reviews International

Author:

Viana da Silva Marcondes¹^ORCID,Santos Mariana Romana Correia¹,Alves Silva Izis Rafaela¹,Macedo Viana Eduardo Bruno¹,Dos Anjos Dioneire Amparo¹,Santos Ingrid Alves¹,Barbosa de Lima Neuma Gonçalves¹,Wobeto Carmen²,Jorge Neuza³,Lannes Suzana Caetano Da Silva⁴

Affiliation:

1. Department of Exact and Natural Sciences (DCEN), State University of Southwest Bahia, Bairro Primavera, Itapetinga, Brasil

2. Universidade Federal De Mato Grosso - Campus De Sinop, Universidade Federal De Mato Grosso, Sinop, BR

3. Paulista State University Júlio de Mesquita Filho, Institute of Biosciences Letters and Exact Sciences, São José Do Rio Preto, SP, Brazil

4. Faculty of Pharmaceutical Sciences, Department of Pharmaceutical-Biochemical Technology, University of São Paulo, São Paulo, BR

Publisher

Informa UK Limited

Subject

General Chemical Engineering,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/87559129.2020.1869775

Reference137 articles.

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2. FAO. Food and Agriculture Organization of the United Nations. Vegetable Oil Food Supply Quantity. FAOSTAT, USA. http://www.fao.org/3/mb060e/mb060e.pdf 2020. (accessed June 10, 2020).

3. Alexandratos, N.; Bruinsma, J. World Agriculture Towards 2030/2050: The 2012 Revision. http://www.fao.org/fileadmin/templates/esa/Global_persepctives/world_ag_2030_50_2012_rev.pdf 2020. (accessed June 10, 2020).

4. Codex Alimentarius. FAO/WHO. Standard for Named Vegetable Oils http://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B210-1999%252FCXS_210e.pdf 2019. (accessed June 10, 2020).

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