Assessment of the Suitability of Pitanga Leaf Extract as a Natural Antioxidant for Enhancing Canola Oil Stability: Monitoring Lipid Oxidation Parameters-Reference-Cited by-同舟云学术

Assessment of the Suitability of Pitanga Leaf Extract as a Natural Antioxidant for Enhancing Canola Oil Stability: Monitoring Lipid Oxidation Parameters

Published:2019-02-27 Issue:5 Volume:121 Page:1800447
ISSN:1438-7697
Container-title:European Journal of Lipid Science and Technology
language:en
Short-container-title:Eur. J. Lipid Sci. Technol.

Author:

Vargas Flávia C.¹,Gómez Belen²,Mousavi Khaneghah Amin³,Strozzi Isabella¹,Gavahian Mohsen⁴,Barba Francisco J.⁵,Sobral Paulo José do Amaral¹,Lorenzo Jose M.²

Affiliation:

1. Faculty of Animal Science and Food Engineering, Department of Food Engineering, University of São Paulo225 Duque de Caxias Norte Ave, Jardim Elite, Postal Code 13.635‐900, PirassunungaSão PauloBrazil

2. Centro Tecnológico de la Carne de Galicia, rúa Galicia no. 4, Parque Tecnológico de GaliciaSan Cibrao das Viñas32900 OurenseSpain

3. Faculty of Food Engineering, Department of Food Science, University of Campinas (UNICAMP)Rua Monteiro Lobato, 80, Caixa Postal: 6121, CEP: 13083‐862 CampinasSão PauloBrazil

4. Product and Process Research Center, Food Industry Research and Development InstituteNo. 331 Shih‐Pin Rd., Hsinchu30062 TaiwanRepublic of China

5. Universitat de València, Faculty of Pharmacy, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine DepartmentNutrition and Food Science Area, Avda.Vicent Andrés Estellés, s/n, 46100 BurjassotValènciaSpain

Funder

Ministry of Economic Affairs

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.201800447

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4. Essential oils as natural preservatives for bakery products: Understanding the mechanisms of action, recent findings, and applications

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