Effect of Accelerated Storage on Fatty Acids, Thermal Properties and Bioactive Compounds of Kenaf Seed Oil-Reference-Cited by-同舟云学术

Effect of Accelerated Storage on Fatty Acids, Thermal Properties and Bioactive Compounds of Kenaf Seed Oil

Published:2019-07-03 Issue:8 Volume:84 Page:2121-2127
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Zhang Zhen‐shan¹^ORCID,Zhang Li‐xia²,Xie Qing‐fang¹,Che Li‐ming³

Affiliation:

1. College of Food Science and TechnologyHenan Univ. of Technology NO.100, Lianhua Street Zhengzhou 45001 P. R. China

2. Xinyang City Acad. of Agricultural Science No.20, Minquan South Road Xinyang 464000 P. R. China

3. Dept. of Chemical and Biochemical EngineeringXiamen Univ. No.422, Siming South Road Xiamen 361005 P. R. China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.14653

Reference36 articles.

1. Determination of the extent of frying fat deterioration using differential scanning calorimetry;Abdulkarim S. M.;Journal of Food, Agriculture and Environment,2008

2. Kenaf seed oil: A potential new source of edible oil

3. Physicochemical, oxidative and anti-oxidant stabilities of kenaf seed oil-in-water nanoemulsions under different storage temperatures

4. Effect of chemical refining on the quality of kenaf (hibiscus cannabinus) seed oil

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