Effects of different storage conditions on the oxidative stability of crude and refined palm oil, olein and stearin (Elaeis guineensis)-Reference-Cited by-同舟云学术

Effects of different storage conditions on the oxidative stability of crude and refined palm oil, olein and stearin (Elaeis guineensis)

Published:2019-06 Issue:suppl 1 Volume:39 Page:211-217
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

ALMEIDA Deusdélia Teixeira de¹,VIANA Thaís Vieira¹,COSTA Mariana Melo¹,SILVA Cintia de Santana¹,FEITOSA Sabrina¹

Affiliation:

1. Universidade Federal da Bahia, Brasil

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/v39s1/0101-2061-cta-fst43317.pdf

Reference33 articles.

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3. Quality attributes and storage stability of locally and mechanically extracted crude palm oils in selected communities in Rivers and Bayelsa States, Nigeria;Akusu M. O.;Plant Foods for Human Nutrition (Dordrecht, Netherlands),2000

4. A quality assessment of crude palm oil marketed in Bahia, Brazil;Almeida D. T.;Grasas y Aceites,2013

5. Oxidative stability of crude palm oil after deep frying akara (Fried Bean Paste );Almeida D. T.;Food Science and Technology (Campinas),2017

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