Improvement in the Quality of Deteriorated Blended Oil by Calcium Silicate Treatment
Author:
Affiliation:
1. Faculty of Pharmacy, Kindai University
2. Antiaging Center, Kindai University
Publisher
Pharmaceutical Society of Japan
Subject
General Medicine
Link
https://www.jstage.jst.go.jp/article/bpbreports/2/2/2_19/_pdf
Reference34 articles.
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2. 2) Bhatnagar AS, Prasanth Kumar PK, Hemavathy J, Gopala Krishna AG. Fatty acid composition, oxidative stability, and radical scavenging activity of vegetable oil blends with coconut oil. J. Am. Oil Chem. Soc., 86, 991–999 (2009).
3. 3) Kerrihard AL, Nagy K, Craft BD, Beggio M, Pegg RB. Oxidative stability of commodity fats and oils: modeling based on fatty acid composition. J. Am. Oil Chem. Soc., 92, 1153–1163 (2015).
4. 4) Sharayei R, Farhoosh R. Improved frying stability of canola oil blended with palm olein and virgin olive oils as affected by bene kernel oil and its unsaponifiable matter. Eur. J. Lipid Sci. Technol., 118, 1495–1506 (2016).
5. 5) Leonardis AD, Macciola V. Heat-oxidation stability of palm oil blended with extra virgin olive oil. Food Chem., 135, 1769–1776 (2012).
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