Antioxidant efficacy of rosemary ethanol extract in palm oil during frying and accelerated storage-Reference-Cited by-同舟云学术

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Antioxidant efficacy of rosemary ethanol extract in palm oil during frying and accelerated storage

Published:2016-12 Issue: Volume:94 Page:82-88
ISSN:0926-6690
Container-title:Industrial Crops and Products
language:en
Short-container-title:Industrial Crops and Products

Author:

Guo Qing,Gao Shan,Sun Yanwei,Gao Yunfeng,Wang Xiaoran,Zhang Zesheng

Funder

National Science-Technology Pillar Program

Program for Changjiang Scholars and Innovative Research Team in University of the Ministry of Education of the People’s Republic of China

Publisher

Elsevier BV

Subject

Agronomy and Crop Science

Reference27 articles.

1. Phenolic extracts from Sorbus aucuparia (L.) and Malus baccata (L.) berries: antioxidant activity and performance in rapeseed oil during frying and storage;Aladedunye;Food Chem.,2014

2. A comparative study on the in vitro antioxidant activity of tocopherol and extracts from rosemary and Ferulago angulata on oil oxidation during deep frying of potato slices;Alizadeh;J. Food Sci. Technol. Mysore,2016

3. Lipolysis in dry-cured ham: influence of salt content and processing conditions;Andres;Food Chem.,2005

4. Efficacy of the antioxidants BHA and BHT in palm oil during heating and frying;Augustin;J. Am. Oil Chem. Soc.,1983

5. Olive oil stability under deep-frying conditions;Casal;Food Chem. Toxicol.,2010

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