Effect of laccase from Trametes versicolor on the oxidative stability of edible vegetable oils-Reference-Cited by-同舟云学术

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Effect of laccase from Trametes versicolor on the oxidative stability of edible vegetable oils

Published:2019-12 Issue:4 Volume:8 Page:356-361
ISSN:2213-4530
Container-title:Food Science and Human Wellness
language:en
Short-container-title:Food Science and Human Wellness

Author:

Guerberoff G.K.,Camusso C.C.

Funder

Consejo Nacional de Investigaciones Científicas y Técnicas

Secretaria de Ciencia y Técnica (SECyT) - Universidad Nacional de Córdoba, Argentina

Publisher

Elsevier BV

Subject

Food Science

Reference49 articles.

1. Critical evaluation of methods for the measurement of oxidative rancidity in vegetable oils;Pignitter;J. Food Drug Anal.,2012

2. Essential fatty acids in health and chronic disease;Simopoulos;Am. J. Clin. Nutr.,1999

3. Effects of sesamol, sesamin, and sesamolin extracted from roasted sesame oil on the thermal oxidation of methyl linoleate;Lee;LWT – Food Sci. Technol.,2008

4. Relationships between free radical scavenging and antioxidant activity in foods;Alamed;J. Agric. Food Chem.,2009

5. Phenolics and polyphenolics in foods, beverages and spices: antioxidant activity and health effects- a review;Shahidi;J. Funct. Foods,2015

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