Oxidative Stability, Affective and Descriptive Sensory Properties of Roasted Peanut Flavored with Oregano, Laurel, and Rosemary Essential Oils as Natural Preservatives of Food Lipids-Reference-Cited by-同舟云学术

Oxidative Stability, Affective and Descriptive Sensory Properties of Roasted Peanut Flavored with Oregano, Laurel, and Rosemary Essential Oils as Natural Preservatives of Food Lipids

Published:2019-04-02 Issue:5 Volume:121 Page:1800428
ISSN:1438-7697
Container-title:European Journal of Lipid Science and Technology
language:en
Short-container-title:Eur. J. Lipid Sci. Technol.

Author:

Olmedo Rubén H.¹,Grosso Nelson R.²

Affiliation:

1. Química Biológica, Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba, ICYTAC‐CONICETCC 509, X5016GCA CórdobaArgentina

2. Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba, IMBIV‐CONICETCC 509, X5016GCA CórdobaArgentina

Publisher

Wiley

Subject

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

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.201800428

Reference43 articles.

1. Effects of short storage on consumer acceptability and volatile compound profile of roasted peanuts

2. Frying stability of high oleic sunflower oils as affected by composition of tocopherol isomers and linoleic acid content

3. Characterization of peanuts after dry roasting, oil roasting, and blister frying

4. Teaching the basics of redox biology to medical and graduate students: Oxidants, antioxidants and disease mechanisms

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