Classification of Sunflower Oil Blends Stabilized by Oleoresin Rosemary (Rosmarinus officinalisL.) Using Multivariate Kinetic Approach-Reference-Cited by-同舟云学术

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Classification of Sunflower Oil Blends Stabilized by Oleoresin Rosemary (Rosmarinus officinalisL.) Using Multivariate Kinetic Approach

Published:2015-07-03 Issue:8 Volume:80 Page:E1746-E1754
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Upadhyay Rohit¹,Mishra Hari Niwas¹

Affiliation:

1. Agricultural & Food Engineering Dept; Indian Inst. of Technology Kharagpur; Kharagpur 721302 West Bengal India

Funder

Dept. of Biotechnology, Government of India

Publisher

Wiley

Subject

Food Science

Reference34 articles.

1. Effect of plant extracts on the oxidative stability of sunflower oil and emulsion;Abdalla;Food Chem,1999

2. AOCS 1993 Official method Cc 13d-55: chlorophyll pigments

3. Sensory attribute preservation in extra virgin olive oil with addition of oregano essential oil as natural antioxidant;Asensio;J Food Sci,2012

4. Effects of rosemary extracts & major constituents on lipid oxidation & soybean lipoxygenase activity;Chen;J Am Oil Chem Soc,1992

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