Effect of plant extracts on the oxidative stability of sunflower oil and emulsion
- 12 January 1999
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 64 (3) , 323-329
- https://doi.org/10.1016/s0308-8146(98)00112-5
Abstract
No abstract availableKeywords
This publication has 18 references indexed in Scilit:
- Antioxidant activities of rosemary and sage extracts in sunflower oilMolecular Nutrition & Food Research, 1997
- Effect of pH on Antioxidant Activity of α-Tocopherol and Trolox in Oil-in-Water EmulsionsJournal of Agricultural and Food Chemistry, 1996
- Study of the antioxidative effects of thyme, sage, juniper and oreganoMolecular Nutrition & Food Research, 1995
- Antioxidant activity of selected species of the family Lamiaceae grown in BulgariaMolecular Nutrition & Food Research, 1995
- Antioxidant activity of .alpha.- and .gamma.-tocopherols in bulk oils and in oil-in-water emulsionsJournal of Agricultural and Food Chemistry, 1994
- Enzymic and autoxidation of lipids in low fat foods: model of linoleic acid in emulsified hexadecaneFood Chemistry, 1994
- The effects of dietary butylated hydroxytoluene on liver and colon tumor development in miceToxicology, 1986
- A Suggested Instrumental Technique for Studying Dynamic Flavor Release from Food ProductsJournal of Food Science, 1986
- Volatile lipid oxidation productsProgress in Lipid Research, 1983
- NATURAL ANTIOXIDANTS FROM ROSEMARY AND SAGEJournal of Food Science, 1977