Oxidative stability assessment of Bauhinia purpurea seed oil in comparison to two conventional vegetable oils by differential scanning calorimetry and Rancimat methods-Reference-Cited by-同舟云学术

Oxidative stability assessment of Bauhinia purpurea seed oil in comparison to two conventional vegetable oils by differential scanning calorimetry and Rancimat methods

Published:2009-02 Issue:1-2 Volume:484 Page:1-3
ISSN:0040-6031
Container-title:Thermochimica Acta
language:en
Short-container-title:Thermochimica Acta

Author:

Arain Sarfraz,Sherazi S.T.H.,Bhanger M.I.,Talpur Farah N.,Mahesar S.A.

Publisher

Elsevier BV

Subject

Physical and Theoretical Chemistry,Condensed Matter Physics,Instrumentation

Reference26 articles.

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2. Lipid oxidation in biological and food systems;Jadhav,1996

3. Comparative studies of oxidative stability of edible oils by differential scanning calorimetry and oxidative stability index methods

4. The kinetics of the autoxidation of polyunsaturated fatty acids

5. Oil stability index correlated with sensory determination of oxidative stability in light-exposed soybean oil

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