Inhibition of lipid autoxidation by vegetable waxes-Reference-Cited by-同舟云学术

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Inhibition of lipid autoxidation by vegetable waxes

Published:2020 Issue:7 Volume:11 Page:6215-6225
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Valoppi Fabio¹²³⁴⁵^ORCID,Haman Nabil⁶⁷⁸⁹,Ferrentino Giovanna⁶⁷⁸⁹^ORCID,Scampicchio Matteo⁶⁷⁸⁹

Affiliation:

1. Department of Food and Nutrition

2. P.O. Box 66 (Agnes Sjöbergin katu 2)

3. University of Helsinki

4. Finland

5. Helsinki Institute of Sustainability Science

6. Free University of Bolzano

7. Faculty of Science and Technology

8. 39100 Bolzano

9. Italy

Abstract

This study aims to evaluate the effect of vegetable waxes on the kinetics of lipid oxidation of linseed oil.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2020/FO/D0FO01022G

Reference34 articles.

1. Crystallization of sunflower oil waxes

2. A process for the preparation of food-grade rice bran wax and the determination of its composition

3. Characterization of Edible Coatings Consisting of Pea Starch, Whey Protein Isolate, and Carnauba Wax and their Effects on Oil Rancidity and Sensory Properties of Walnuts and Pine Nuts

4. Antioxidant and antifungal activity of carnauba wax powder extracts

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