The effect of roasting, storage temperature, and ethanoic basil ( <i>Ocimum basilicum</i> L.) extract on the oxidative stability of crude sesame ( <i>Sesamum indicum</i> L.) oil-Reference-Cited by-同舟云学术

The effect of roasting, storage temperature, and ethanoic basil ( Ocimum basilicum L.) extract on the oxidative stability of crude sesame ( Sesamum indicum L.) oil

Published:2022-04-05 Issue:8 Volume:10 Page:2736-2748
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Science & Nutrition

Author:

Gebremeskel Abrehet F.¹^ORCID,Ngoda Peninah N.¹,Kamau‐Mbuthia Elizabeth W.²,Mahungu Symon M.¹

Affiliation:

1. Department of Dairy, Food Science and Technology Egerton University Nakuru Kenya

2. Department of Human Nutrition Egerton University Nakuru Kenya

Funder

Nuffic

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.2877

Reference93 articles.

1. Effects of processing on oxidative stability of sesame oil extracted from intact and dehulled seeds

2. Lipid Oxidation and Peroxidation in CNS Health and Disease: From Molecular Mechanisms to Therapeutic Opportunities

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