Inhibition of lipid oxidation in fried chips and cookies by Majorana syriaca
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2010.02484.x/fullpdf
Reference26 articles.
1. Protecting oil during frying: a comparative study;Aladedunye;European Journal of Lipid Science and Technology,2009
2. Antioxidant properties and composition of Majorana syriaca extracts;Al-Bandak;European Journal of Lipid Science and Technology,2007
3. Antimicrobial and antioxidant activity of Majorana syriaca in yellowfin tuna;Al-Bandak;International Journal of Food Science and Technology,2009
4. Efficiency of antioxidants from natural sources in bakery products;Bassiouny;Food Chemistry,1990
5. Effect of lavender and thyme incorporation in sunflower seed oil on its resistance to frying temperatures;Bensmira;Food Research International,2007
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