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Antioxidant effect of supercritical CO(2) extracted Nigella sativa L. seed extract on deep fried oil quality parameters
Effect of supercritical CO(2) extracted Nigella sativa L. seed extract (NE) on frying performance of sunflower oil and refined, bleached and deodorized (RBD) palm olein was investigated at concentrations of 1.2 % and 1.0 % respectively. Two frying systems containing 0 % N. sativa L. extract (Control...
Wedi'i Gadw mewn:
| Cyhoeddwyd yn: | J Food Sci Technol |
|---|---|
| Prif Awduron: | , |
| Fformat: | Artigo |
| Iaith: | Inglês |
| Cyhoeddwyd: |
Springer India
2014
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| Pynciau: | |
| Mynediad Ar-lein: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4444919/ https://ncbi.nlm.nih.gov/pubmed/26028729 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-014-1409-4 |
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