Phytochemicals and Antioxidant Activity of Citrus Seed Oils-Reference-Cited by-同舟云学术

Phytochemicals and Antioxidant Activity of Citrus Seed Oils

Published:2012 Issue:3 Volume:18 Page:399-404
ISSN:1344-6606
Container-title:Food Science and Technology Research
language:en
Short-container-title:FSTR

Author:

MALACRIDA Cassia Roberta,KIMURA Mieko,JORGE Neuza

Publisher

Japanese Society for Food Science and Technology

Subject

Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology

Reference11 articles.

1. A.O.C.S. (1993). “Official methods and recommended practices of the American Oil Chemists’ Society”. AOCS Press, Champaign, USA.

2. Use of a free radical method to evaluate antioxidant activity

3. Codex Alimentarius Commission. (2008). “Codex-Stan 210: codex standard for named vegetable oils.” FAO, Rome, Italy.

4. Del Ré, P.V. (2003). Vegetable oils behavior in discontinued frying of frozen pre fried products. M. Sc. Thesis, São Paulo State University, Brazil.

5. El-Adawy, T.A., Rahma, F.H., El-Redawy, A.A. and Gafar, A.M. (1999). Properties of some citrus seeds. Part 3. Evaluation as a new source of protein and oil. Nahrung, 43, 385-391.

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