Maceration of soybean oil with jabuticaba peel and rosemary leaves: An affordable and effective approach to enhance frying oil's stability-Reference-Cited by-同舟云学术

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Maceration of soybean oil with jabuticaba peel and rosemary leaves: An affordable and effective approach to enhance frying oil's stability

Published:2024-03 Issue: Volume:35 Page:100867
ISSN:1878-450X
Container-title:International Journal of Gastronomy and Food Science
language:en
Short-container-title:International Journal of Gastronomy and Food Science

Author:

Lemos Mahara Cezar,Drumm Ticiane Dos Santos,dos Santos Bibiana Alves,Correa Leticia Pereira,Wagner Roger^ORCID,Cichoski Alexandre José,Campagnol Paulo Cezar Bastianello^ORCID

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Elsevier BV

Subject

Cultural Studies,Food Science

Reference38 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. Frying stability of high oleic sunflower oils as affected by composition of tocopherol isomers and linoleic acid content;Aladedunye;Food Chem.,2013

3. 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.,2016

4. AMERICAN OIL CHEMISTS' SOCIETY. Official Methods and Recommended Praticces of the American Oil Chemists' Society,1990

5. Effect of the addition of basil essential oil on the degradation of palm olein during repeated deep frying of French fries;Cardoso-Ugarte;J. Food Sci.,2013

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