YEŞİL ÇAY EKSTRAKTININ AYÇİÇEK, SOYA VE FINDIK YAĞINDA DOĞAL ANTİOKSİDAN OLARAK KULLANIMININ OKSİDATİF STABİLİTE ÜZERİNE ETKİSİNİN KİNETİK VE TERMODİNAMİK ÇALIŞMALARLA DEĞERLENDİRİLMESİ

Author:

GÜMÜŞ-BONACINA Cansu Ekin

Publisher

Association of Food Technology, Turkey

Subject

General Medicine

Reference32 articles.

1. Adhvaryu, A. T. A. N. U., Erhan, S. Z., Liu, Z. S., & Perez, J. M. (2000). Oxidation kinetic studies of oils derived from unmodified and genetically modified vegetables using pressurized differential scanning calorimetry and nuclear magnetic resonance spectroscopy. Thermochimic Acta, 364(1-2), 87-97, doi: 10.1016/S0040-6031(00)00626-2.

2. Anonymous. (1987). International Union of Pure and Applied Chemistry (IUPAC). Standard methods for analysis of oils, fats and derivatives. 7th ed. Blackwell Scientific Publications, Boston.

3. Anonymous. (1989a). Official Methods and Recommended Practices of the American Oil Chemists’ Society, Champaign, IL, Method Cd 8-53.

4. Anonymous (1989b). Official Methods and Recommended Practices of the American Oil Chemists’ Society, Champaign, IL, Method Cc 13e-92.

5. Ciemniewska-Żytkiewicz, H., Ratusz, K., Bryś, J., Reder, M., & Koczoń, P. (2014). Determination of the oxidative stability of hazelnut oils by PDSC and Rancimat methods. J Therm Anal Calorim, 118(2), 875-881, doi: 10.1007/s10973-014-3861-9.

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