Enhancement of Oxidative Stability of Perilla Seed Oil by Blending It with Other Vegetable Oils-Reference-Cited by-同舟云学术

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Enhancement of Oxidative Stability of Perilla Seed Oil by Blending It with Other Vegetable Oils

Published:2022 Issue:8 Volume:71 Page:1135-1144
ISSN:1345-8957
Container-title:Journal of Oleo Science
language:en
Short-container-title:J. Oleo Sci.

Author:

Dhyani Akriti¹,Singh Priyanka Kumari¹,Chopra Rajni²,Garg Meenakshi³

Affiliation:

1. Department of Food and Nutrition, Institute of Home Economics, Delhi University

2. Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management

3. Department of Food Technology, Bhaskaracharya College of Applied Sciences, University of Delhi

Publisher

Japan Oil Chemists' Society

Subject

General Chemical Engineering,General Medicine,General Chemistry

Link

https://www.jstage.jst.go.jp/article/jos/71/8/71_ess22013/_pdf

Reference38 articles.

1. 1) Cheng, K.H.; Chu, C.S.; Lee, K.T.; Lin, T.H.; Hsieh, C.C. et al. Adipocytokines and proinflammatory mediators from abdominal and epicardial adipose tissue in patients with coronary artery disease. Int. J. Obes. 32, 268-274 (2008).

2. 2) Fattahi-far, E.; Sahari, M.A.; Barzegar, M. Interesterification of tea seed oil and its application in margarine production. J. Am. Oil Chem. Soc. 83, 841-845 (2006).

3. 3) Hunter, J.E. Dietary levels of trans-fatty acids: Basis for health concerns and industry efforts to limit use. Nutr. Res. 25, 499-513 (2005).

4. 4) Ribeiro, A.P.B.; Grimaldi, R.; Gioielli, L.A.; Gonçalves, L.A.G. Zero trans fats from soybean oil and fully hydrogenated soybean oil: Physico-chemical properties and food applications. Food Res. Int. 42, 401-410 (2009).

5. 5) Farhoosh, R.; Esmaeilzadeh Kenari, R.; Poorazrang, H. Frying stability of canola oil blended with palm olein, olive, and corn oils. J. Am. Oil Chem. Soc. 86, 71-76 (2009). https://doi.org/10.1007/s11746-008-1315-x

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