Effect of extraction process on composition, oxidative stability and rheological properties of purslane seed oil-Reference-Cited by-同舟云学术

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Effect of extraction process on composition, oxidative stability and rheological properties of purslane seed oil

Published:2017-05 Issue: Volume:222 Page:61-66
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Delfan-Hosseini Sasan,Nayebzadeh Kooshan,Mirmoghtadaie Leila,Kavosi Maryam,Hosseini Seyede Marzieh

Funder

National Nutrition and Food Technology Research Institute of Iran

Shahid Beheshti University of Medical Sciences

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference37 articles.

1. Physicochemical evaluation of purslane seed oil;Ahmadi;Journal of Food Technology and Nutrition,2013

2. Evaluation of antioxidant compounds, antioxidant activities, and mineral composition of 13 collected purslane (Portulaca oleracea L.) accessions;Alam;BioMed Research International,2014

3. Microwave roasting effects on the physico-chemical composition and oxidative stability of sunflower seed oil;Anjum;Journal of the American Oil Chemists’ Society,2006

4. Variations of quality characteristics among oils of different soybean varieties;Anwar;Journal of King Saud University - Science,2016

5. The official methods of analysis;AOAC,2000

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