Enhancement of the Oxidative Stability of Butter Oil by Blending with Mango (Mangifera indicaL.) Kernel Oil in Ambient and Accelerated Oxidation-Reference-Cited by-同舟云学术

Enhancement of the Oxidative Stability of Butter Oil by Blending with Mango (Mangifera indicaL.) Kernel Oil in Ambient and Accelerated Oxidation

Published:2016-07-04 Issue:3 Volume:41 Page:e12957
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Nadeem Muhammad¹,Imran Muhammad²,Iqbal Zafar³,Abbas Nadeem¹,Mahmud Athar⁴

Affiliation:

1. Department of Dairy Technology; University of Veterinary and Animal Sciences; Lahore Pakistan

2. Department of Food Science, Nutrition & Home Economics, Institute of Home and Food Sciences, Faculty of Science and Technology; Govt. College University; Faisalabad Pakistan

3. Post-Harvest Research Centre, Ayub Agricultural Research Institute; Faisalabad Pakistan

4. Department of Poultry Production; University of Veterinary and Animal Sciences; Lahore Pakistan

Funder

financial assistance of Higher Education Commission of Pakistan

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12957/fullpdf

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3. Effect of low melting fractions of milk fat on lipolysis of cheddar cheese;Ahmad;J. Food Process. Preserv.,2015

4. Bioactive compounds and antioxidant potential of mango peel extract;Ajila;Food Chem.,2007

5. Enhancement of the oxidative stability of some vegetable oils by blending with Moringa oleifera oil;Anwar;Food Chem.,2007

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