Natural antioxidants from herbs and spices improve the oxidative stability and frying performance of vegetable oils-Reference-Cited by-同舟云学术

Natural antioxidants from herbs and spices improve the oxidative stability and frying performance of vegetable oils

Published:2017-07-25 Issue:11 Volume:52 Page:2422-2428
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Redondo-Cuevas Lucía¹²³^ORCID,Castellano Gloria²,Raikos Vassilios¹

Affiliation:

1. Rowett Institute; University of Aberdeen; Foresterhill AB25 2ZD Aberdeen UK

2. Departamento de Ciencias Experimentales y Matemáticas; Facultad de Veterinaria y Ciencias Experimentales; Universidad Católica de Valencia San Vicente Mártir; Valencia 46001 Spain

3. Escuela de Doctorado; Universidad Católica de Valencia San Vicente Mártir; Valencia 46008 Spain

Funder

Rural and Environment Science and Analytical Services Division

Scottish Government Strategic Research programme

Catholic University of Valencia San Vicente Mártir

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.13526/fullpdf

Reference28 articles.

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2. A comparative study on the in vitro antioxidant activity of tocopherol and extracts from rosemary and Ferulago angulata on oil oxidation during deep frying of potato slices;Alizadeh;Journal of Food Science and Technology,2016

3. Loss of tocopherols and formation of degradation compounds at frying temperatures in oils differing in degree of unsaturation and natural antioxidant content;Barrera-Arellano;Journal of the Science of Food and Agriculture,2002

4. The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: the FRAP assay;Benzie;Analytical Biochemistry,1996

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