Enhancement of the oxidative stability of some vegetable oils by blending with Moringa oleifera oil-Reference-Cited by-同舟云学术

Enhancement of the oxidative stability of some vegetable oils by blending with Moringa oleifera oil

Published:2007-01 Issue:4 Volume:103 Page:1181-1191
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Anwar Farooq,Hussain Abdullah Ijaz,Iqbal Shahid,Bhanger Muhammad Iqbal

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference35 articles.

1. Some physico-chemical properties of Moringa oleifera seed oil extracted using solvent and aqueous enzymatic method;Abdulkarim;Food Chemistry,2005

2. Utilization of some untraditional sources of high oleic acid oils for improving vegetable oils stability;Allam;Rivista Italiana Delle Sostanze Grasse,2001

3. Interprovenance variation in the composition of Moringa oleifera oilseeds from Pakistan;Anwar;Journal of American Oil Chemists Society,2005

4. Analytical characterization of Moringa oleifera seed oil grown in temperate regions of Pakistan;Anwar;Journal of Agricultural and Food Chemistry,2003

5. Relationship between rancimat and active oxygen method values at varying temperature for several oils and fats;Anwar;Journal of American Oil Chemists Society,2003

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