Blends of rapeseed oil with black cumin and rice bran oils for increasing the oxidative stability

For the increase of oxidative stability and phytonutrient contents of rapeseed oil 5, 10 and 20 % blends with rice bran oil and black cumin oil were prepared. Profiles of different bioactive lipid components of blends including tocopherols, tocotrienols, phytosterols and phytostanols as well as fatt...

Fuld beskrivelse

Na minha lista:
Bibliografiske detaljer
Udgivet i:J Food Sci Technol
Main Authors: Rudzińska, Magdalena, Hassanein, Minar M. M., Abdel–Razek, Adel G., Ratusz, Katarzyna, Siger, Aleksander
Format: Artigo
Sprog:Inglês
Udgivet: Springer India 2015
Fag:
Original Article
Online adgang:https://ncbi.nlm.nih.gov/pmc/articles/PMC4837715/
https://ncbi.nlm.nih.gov/pubmed/27162385
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-015-2140-5
Tags: Tilføj Tag
Ingen Tags, Vær først til at tagge denne postø!

Lignende værker