Thermal oxidative stability and kinetics of lipophilic bioactive compounds degradation during accelerated storage of unroasted and roasted peanut oil-Reference-Cited by-同舟云学术

Thermal oxidative stability and kinetics of lipophilic bioactive compounds degradation during accelerated storage of unroasted and roasted peanut oil

Published:2024-07 Issue: Volume:131 Page:106239
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

LakhlifiEl Idrissi Zineb,Amakhmakh Mohammed,El Moudden Hamza,El Guezzane Chakir,Ullah Riaz,Bari Ahmed,Bouyahya Abdelhakim,Lee Learn-Han,Harhar Hicham,Tabyaoui Mohamed

Publisher

Elsevier BV

Reference69 articles.

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4. Improved oxidative stability of peanut oil through addition of finger millet (Eleusine coracana) seed coat polyphenols;Balasubramaniam;J. Food Process Eng.,2020

5. Health aspects of peanuts as an outcome of its chemical composition;Bonku;Food Sci. Hum. Wellness,2020

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