Enhancing quality and stability of herbs, spices, and citrus flavored vegetable oil: Challenges and future developments

Herbs, spices, and citrus have all been widely investigated as natural antioxidants that may be blended into vegetable oils to prevent lipid oxidation. These flavored vegetable oils, made using diverse processes, show considerable increases in stability, sensory properties, and nutritional value. Th...

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Hauptverfasser:	Azzahra Mutiara Ayu, Gemala Anjani, Diana Nur Afifah, Yonathan Asikin, Fitriyono Ayustaningwarno
Format:	Artigo
Sprache:	Inglês
Veröffentlicht:	Elsevier 2024-12-01
Schriftenreihe:	Future Foods
Schlagworte:	Flavored vegetable oil Antioxidant Volatile Quality Stability
Online-Zugang:	http://www.sciencedirect.com/science/article/pii/S2666833524001606
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