Oxidation delay of sunflower oil under frying by moringa oil addition: more than just a blend
Author:
Affiliation:
1. Département des Sciences Alimentaires, Faculté des Sciences de la Nature et de la VieUniversité de Bejaia Bejaia Algeria
2. LAQV@REQUIMTE/Laboratory of Bromatology and Hydrology, Faculty of PharmacyPorto University Porto Portugal
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.9809
Reference40 articles.
1. Oils and Fats: Changes due to Culinary and Industrial Processes
2. Deep-fried oil consumption in rats impairs glycerolipid metabolism, gut histology and microbiota structure
3. Changes in Phenolic Composition and Antioxidant Activity of Virgin Olive Oil during Frying
4. Tocopherols and tocotrienols as free radical-scavengers in refined vegetable oils and their stability during deep-fat frying
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