Chia (Salvia hispanica L.) oil stability: Study of the effect of natural antioxidants

Author:

Bodoira Romina M.,Penci María C.,Ribotta Pablo D.,Martínez Marcela L.

Funder

Universidad Nacional de Córdoba, Consejo Nacional de Investigaciones Científicas y Tecnológicas (CONICET)

Scientific Research and Technology (FONCyT)

Publisher

Elsevier BV

Subject

Food Science

Reference37 articles.

1. Official methods and recommended practices of the american oil chemists' society;AOCS,2009

2. Improving olive oil shelf life with lemon essecial oil;Arcoleo;Chemical Engineering Transactions,2009

3. Composition of chia (Salvia hispanica L.), grown in six tropical and subtropical ecosystems of South America;Ayerza;Tropical Science,2004

4. Antioxidant effect of spices, herbs and protein hydrolyzates in freeze-dried model systems: Synergistic action with synthetic phenolic antioxidants;Bishov;Journal of Food Processing and Preservation,1977

5. Antioxidant effects of rosemary extracts on sunflower oil compared with synthetic antioxidants;Chen;International Journal of Food Science and Technology,2014

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