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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...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2015
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| Assuntos: | |
| Acesso em linha: | 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 |
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