Storage stability and composition changes of three cold-pressed nut oils under refrigeration and room temperature conditions-Reference-Cited by-同舟云学术

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Storage stability and composition changes of three cold-pressed nut oils under refrigeration and room temperature conditions

Published:2018-09 Issue: Volume:259 Page:31-35
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Rabadán Adrián,Álvarez-Ortí Manuel,Pardo José Emilio,Alvarruiz Andrés

Funder

University of Castilla-La Mancha

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference30 articles.

1. Relationships between free radical scavenging and antioxidant activity in foods;Alamed;Journal of Agricultural and Food Chemistry,2009

2. Comparison between free radical scavenging capacity and oxidative stability of nut oils;Arranz;Food Chemistry,2008

3. Stability of pigments and oil in pistachio kernels during storage;Bellomo;International Journal of Food Science & Technology,2009

4. Pistachio oil: A review on its chemical composition, extraction systems, and uses;Catalán;European Journal of Lipid Science and Technology,2017

5. Oxidative stability of walnut oils extracted with supercritical carbon dioxide;Crowe;Journal of the American Oil Chemists’ Society,2003

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