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Effect of ascorbyl palmitate on oxidative stability of chemically interesterified cottonseed and olive oils
The effects of 400 ppm ascorbyl palmitate (AP) on fatty acids composition, tocopherol, peroxide value (PV) and malonaldehyde (MAD) contents of refined cottonseed oil (CO) and virgin olive oil (OO) during chemical interesterification (CI), and storage at 60 °C for 28 days were investigated. CI signif...
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| Udgivet i: | J Food Sci Technol |
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| Main Authors: | , , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Springer India
2013
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| Fag: | |
| Online adgang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4325068/ https://ncbi.nlm.nih.gov/pubmed/25694696 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-013-1086-8 |
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