Sensory and chemical stability in coated peanuts with the addition of essential oils and synthetic antioxidants
Author:
Publisher
Editorial CSIC
Subject
Organic Chemistry,Food Science
Reference27 articles.
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1. Essential Oils from Herbs and Spices as Natural Antioxidants: Diversity of Promising Food Applications in the past Decade;Food Reviews International;2021-01-18
2. Decrease of chemical and volatile oxidation indicators using oregano essential oil combined with BHT in sunflower oil under accelerated storage conditions;Journal of Food Science and Technology;2019-04-02
3. Oxidative Stability, Affective and Descriptive Sensory Properties of Roasted Peanut Flavored with Oregano, Laurel, and Rosemary Essential Oils as Natural Preservatives of Food Lipids;European Journal of Lipid Science and Technology;2019-04-02
4. Characterization of olive leaf extract polyphenols loaded by supercritical solvent impregnation into PET/PP food packaging films;The Journal of Supercritical Fluids;2018-10
5. Sensory and Chemical Stabilities of High-Oleic and Normal-Oleic Peanuts in Shell During Long-Term Storage;Journal of Food Science;2018-08-03
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