Supercritical fluid tomato extract for stabilization of perilla oil subjected to thermal treatment-Reference-Cited by-同舟云学术

Supercritical fluid tomato extract for stabilization of perilla oil subjected to thermal treatment

Published:2019-12-30 Issue:3 Volume:44 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Lee Kyo‐Yeon¹,Rahman M. Shafiur¹²,Kim Ah‐Na¹,Gul Khalid³^ORCID,Lee Myoung‐Hee⁴,Kim Jung In⁴,Ha Tae Joung⁴,Kwak Doyeon⁴,Shin Eui‐Cheol⁵,Kim Hyun‐Jin¹³,Kerr William L.⁶,Choi Sung‐Gil¹³^ORCID

Affiliation:

1. Division of Applied Life Science (BK21 Plus) Gyeongsang National University Jinju South Korea

2. Department of Food Engineering and Technology State University of Bangladesh Dhaka Bangladesh

3. Department of Food Science and Technology (Institute of Agriculture and Life Sciences) Gyeongsang National University Jinju South Korea

4. Department of Southern Area Crop Science NICS, RDA Miryang Korea

5. Department of Food Science Gyeongnam National University of Science and Technology Jinju Korea

6. Department of Food Science and Technology University of Georgia Athens GA USA

Funder

Cooperative Research Program for Agriculture Science & Technology Development, Rural Development Administration, Republic of Korea.

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14367

Reference37 articles.

1. Lycopene as a natural antioxidant

2. Performance of Different Natural Antioxidant Compounds in Frying Oils

3. Supercritical CO2 Extraction of β-Carotene and Lycopene from Tomato Paste Waste

4. The Ferric Reducing Ability of Plasma (FRAP) as a Measure of “Antioxidant Power”: The FRAP Assay

5. Supercritical CO2 extraction of lycopene and β-carotene from ripe tomatoes

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