Processing and storage effects on the oxidative stability of hemp (Cannabis sativaL.) oil-in-water emulsions-Reference-Cited by-同舟云学术

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Processing and storage effects on the oxidative stability of hemp (Cannabis sativaL.) oil-in-water emulsions

Published:2015-07-27 Issue:10 Volume:50 Page:2316-2322
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Raikos Vassilios¹,Konstantinidi Vasiliki¹,Duthie Garry¹

Affiliation:

1. Natural Products Group; Rowett Institute of Nutrition and Health; University of Aberdeen; AB21 9SB Scotland UK

Funder

Scottish Government (RESAS)

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference33 articles.

1. Oxidative stability of flax and hemp oils;Abuzaytoun;Journal of the American Oil Chemists’ Society,2006

2. Phenolic extracts from Sorbus aucuparia (L.) and Malus baccata (L.) berries: antioxidant activity and performance in rapeseed oil during frying and storage;Aladedunye;Food Chemistry,2014

3. Effects of solubility characteristics of sensitiser and pH on the photooxidation of oil-added acidic O/W emulsions;An;Food Chemistry,2011

4. Antioxidant activity of tocopherols and phenolic compounds of virgin olive oil;Baldioli;Journal of the American Oil Chemists’ Society,1996

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