Heating, microwave and UV irradiation effects on oxidative stability of Sardasht red grape (Vitis vinifera cultiv. Sardasht) seed oil-Reference-Cited by-同舟云学术

Heating, microwave and UV irradiation effects on oxidative stability of Sardasht red grape (Vitis vinifera cultiv. Sardasht) seed oil

Published:2017-04-27 Issue:6 Volume:52 Page:1341-1347
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Hashemi Seyed Mohammad Bagher¹,Mousavi Khaneghah Amin²^ORCID,Nikmaram Nooshin³,Raeisi Susan⁴,Rahman Mohammad Shafiur⁵,Avallone Sylvie⁶

Affiliation:

1. Department of Food Science and Technology; College of Agriculture; Fasa University; Fasa 74617-81189 Iran

2. Department of Food Science, Faculty of Food Engineering; University of Campinas (UNICAMP); Rua Monteiro Lobato, 80, Caixa Postal: 6121 Campinas São Paulo CEP 13083-862 Brazil

3. Young Researchers and Elite Club; Sabzevar Branch, Islamic Azad University; Sabzevar 9618814711 Iran

4. Department of Food Science and Technology; College of Agriculture, Urmia University; Urmia 5756151818 Iran

5. Department of Food Science and Nutrition, College of Agricultural and Marine Sciences; Sultan Qaboos University; P. O. Box 34, Al Khoudh Muscat 123 Oman

6. Institut des régions chaudes 1101; avenue Agropolis BP 5098; 34093 Montpellier Cedex 05 France

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.13421/fullpdf

Reference43 articles.

1. Degradation and nutritional quality changes of oil during frying;Aladedunye;Journal of the American Oil Chemists’ Society,2009

2. Frying of potato chips in a blend of canola oil and palm olein: changes in levels of individual fatty acids and tocols;Al-Khusaibi;International Journal of Food Science & Technology,2012