Effects of storage condition on the physicochemical characteristics of sunflower seed oil
Author:
Affiliation:
1. College of Food Science & Engineering
2. Wuhan Polytechnic University
3. Wuhan 430023
4. PR China
5. College of Biology and Pharmaceutical Engineering
Abstract
Sunflowerseed oil needs a low-temperature and dark condition to remain flavor by reducing the changes of 3-methyl-2,5-furandione, hexanal and 2-heptenal.
Funder
National Basic Research Program of China
Publisher
Royal Society of Chemistry (RSC)
Subject
General Chemical Engineering,General Chemistry
Link
http://pubs.rsc.org/en/content/articlepdf/2019/RA/C9RA09215C
Reference31 articles.
1. Comparative study of modeling the stability improvement of sunflower oil with olive leaf extract
2. Oxidative stability of sunflower oil flavored by essential oil from Coriandrum sativum L. during accelerated storage
3. Quality evaluation of cold pressed sunflower oils by sensory and chemical analysis
4. Chemometric approach to develop frying stable sunflower oil blends stabilized with oleoresin rosemary and ascorbyl palmitate
5. Effect of storage time and container type on the quality of extra-virgin olive oil
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