Antioxidant effects of the monoterpenes carvacrol, thymol and sabinene hydrate on chemical and sensory stability of roasted sunflower seeds-Reference-Cited by-同舟云学术

Antioxidant effects of the monoterpenes carvacrol, thymol and sabinene hydrate on chemical and sensory stability of roasted sunflower seeds

Published:2014-06-24 Issue:3 Volume:95 Page:471-479
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Quiroga Patricia R¹,Asensio Claudia M¹,Nepote Valeria²

Affiliation:

1. Instituto Multidisciplinario de Biología Vegetal (IMBIV, CONICET), Facultad de Ciencias Agropecuarias; Universidad Nacional de Córdoba (UNC); Av. Valparaiso s/n CC 509, X5016GCA Córdoba Argentina

2. IMBIV, CONICET, Instituto de Ciencia y Tecnología de los Alimentos (ICTA); Facultad de Ciencias Exactas, Físicas y Naturales (UNC); Av. Vélez Sarsfield 1611 X5016GCA Córdoba Argentina

Funder

Consejo Nacional de Investigaciones Científicas y Técnicas

Universidad Nacional de Cordoba

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.6744/fullpdf

Reference37 articles.

1. Improvement of sunflower oil extraction by modelling and simulation;Brătfălean;Rev Roum Chim,2008

2. Preservation of sensory and chemical properties in flavoured cheese prepared with cream cheese base using oregano and rosemary essential oils;Olmedo;LWT - Food Sci Technol,2013