Oxidative stability of the salad dressing enriched by microencapsulated phenolic extracts from cold-pressed grape and pomegranate seed oil by-products evaluated using OXITEST
Author:
Affiliation:
1. Yildiz Technical University Faculty of Chemical and Metallurgical Engineering, Turkey
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/pdf/cta/2021nahead/0101-2061-cta-fst57220.pdf
Reference30 articles.
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3. Nutritional quality of seeds and leaf metabolites of Chia (Salvia hispanica L.) from Southern Italy;Amato M.;European Food Research and Technology,2015
4. Relationship between rancimat and active oxygen method values at varying temperatures for several oils and fats;Anwar F.;Journal of the American Oil Chemists’ Society,2003
5. Physico-chemical, sensory and aromatic properties of cold press produced safflower oil;Aydeniz B.;Journal of the American Oil Chemists’ Society,2014
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