Chemical characteristics and storage stabilities of different cold‐pressed seed oils-Reference-Cited by-同舟云学术

Chemical characteristics and storage stabilities of different cold‐pressed seed oils

Published:2020-12-07 Issue:2 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Dedebas Tugba¹^ORCID,Ekici Lutfiye²^ORCID,Sagdic Osman³^ORCID

Affiliation:

1. Bolvadin Vocational School Food Technology Department Afyon Kocatepe University Afyon Turkey

2. Engineering Faculty Food Engineering Department Erciyes University Kayseri Turkey

3. Chemical and Metallurgical Faculty Food Engineering Department Yıldız Technical University Istanbul Turkey

Funder

Türkiye Bilimsel ve Teknolojik Araştirma Kurumu

Erciyes Üniversitesi

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15107

Reference60 articles.

1. Changes occurring in phenolic content, tocopherol composition and oxidative stability of Camelina sativa oil during storage

2. Oxidative stability of flax and hemp oils

3. Assessment of the antioxidant activity of Bifurcaria bifurcata aqueous extract on canola oil. Effect of extract concentration on the oxidation stability and volatile compound generation during oil storage

4. Anon. (2015).Codex Alimentarius. International Food Standards. Standard for named vegetable oils. Codex stan 210–1999 revision 2001 2003 2009. Amendment 2005 2011 2013 and 2015. Food and Agriculture Organization of the United Nations. World Health Organization FAO. (2001). Codex Alimentarius: fats oils and related products (Vol. 8): Food and Agriculture Org.

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