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Effect of the phytochemicals curcumin, cinnamaldehyde, thymol and carvacrol on the oxidative stability of corn and palm oils at frying temperatures
Several active components naturally available in plants are strongly considered as good antioxidants to retard the lipid oxidation. Response surface methodology was used to investigate the effects of frying temperature (150–180 °C) and concentration of four plant-based active components (60–350 mg/k...
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| Опубликовано в: : | J Food Sci Technol |
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| Главные авторы: | , |
| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
Springer India
2015
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| Предметы: | |
| Online-ссылка: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4648856/ https://ncbi.nlm.nih.gov/pubmed/26604376 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-015-1913-1 |
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