Blends of Cold Pressed Black Cumin Oil and Sunflower Oil with Improved Stability: A Study Based on Changes in the Levels of Volatiles, Tocopherols and Thymoquinone during Accelerated Oxidation Conditions-Reference-Cited by-同舟云学术

Blends of Cold Pressed Black Cumin Oil and Sunflower Oil with Improved Stability: A Study Based on Changes in the Levels of Volatiles, Tocopherols and Thymoquinone during Accelerated Oxidation Conditions

Published:2016-04-17 Issue:1 Volume:41 Page:e12272
ISSN:0145-8884
Container-title:Journal of Food Biochemistry
language:en
Short-container-title:Journal of Food Biochemistry

Author:

Kiralan Mustafa¹,Ulaş Merve¹,Özaydin Ayşegül²,Özdemır Necla³,Özkan Gülcan⁴,Bayrak Alı³,Ramadan Mohamed Fawzy⁵⁶

Affiliation:

1. Faculty of Engineering and Architecture, Department of Food Engineering; Abant Izzet Baysal University; Bolu Turkey

2. Suleyman Demirel University, Experimental and Observational Student Research and Practice Center; Isparta Turkey

3. Department of Food Engineering; Ankara University, Faculty of Engineering; Ankara Turkey

4. Faculty of Engineering, Department of Food Engineering; Suleyman Demirel University; Isparta Turkey

5. Faculty of Agriculture, Biochemistry Department; Zagazig University; Zagazig 44519 Egypt

6. Deanship of Scientific Research, Umm Al-Qura University; Makkah Kingdom of Saudi Arabia

Funder

Scientific Research Projects Fund

Abant Izzet Baysal Üniversitesi

Publisher

Wiley

Subject

Cell Biology,Pharmacology,Food Science,Biophysics

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfbc.12272/fullpdf

Reference33 articles.

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3. Evolution of phenolic compounds in virgin olive oil during storage;Cinquanta;J. Am. Oil Chem. Soc.,1997

4. Frankel , E.N. 2012

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