Polyphenol antioxidants from cocoa pods: Extraction optimization, effect of the optimized extract, and storage time on the stability of palm olein during thermoxidation-Reference-Cited by-同舟云学术

Polyphenol antioxidants from cocoa pods: Extraction optimization, effect of the optimized extract, and storage time on the stability of palm olein during thermoxidation

Published:2018-01-29 Issue:5 Volume:42 Page:e13592
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Boungo Teboukeu Gires¹,Tonfack Djikeng Fabrice¹²^ORCID,Klang Mathilde Julie¹,Houketchang Ndomou Serge¹,Karuna Mallampalli Sri Lakshmi³,Womeni Hilaire Macaire¹

Affiliation:

1. Department of Biochemistry, Faculty of Science; University of Dschang, PO BOX 67; Dschang Cameroon

2. School of Agriculture and Natural Resources; Catholic University Institute of Buea, PO BOX 563; Buea Cameroon

3. CSIR-Indian Institute of Chemical Technology, Centre for Lipid Research; Tarnaka Hyderabad 500 007 India

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.13592/fullpdf

Reference42 articles.

1. Antioxidant activity of 100% and 80% methanol extracts from barley seeds (Hordeum vulgare L.): Stabilization of sunflwer oil;Anwar;Grasas Aceites,2010