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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...

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Wedi'i Gadw mewn:
Manylion Llyfryddiaeth
Cyhoeddwyd yn:J Food Sci Technol
Prif Awduron: Solati, Zeinab, Baharin, Badlishah Sham
Fformat: Artigo
Iaith:Inglês
Cyhoeddwyd: Springer India 2014
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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