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Effect of tea catechin derivatives on stability of soybean oil/tea seed oil blend and oxidative stability of fried fish crackers during storage
Effect of (−)-epigallocatechin gallate (EGCG) and (−)-epicatechin (EC) at different concentrations (100–300 ppm) on frying stability of soybean oil blended with tea seed oil was studied. Thermal stability of the blended oil increased with the addition of EGCG and EC, especially with increasing conce...
Gorde:
| Argitaratua izan da: | Food Sci Biotechnol |
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| Egile Nagusiak: | , |
| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
Springer Singapore
2018
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| Gaiak: | |
| Sarrera elektronikoa: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6484051/ https://ncbi.nlm.nih.gov/pubmed/31093425 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-018-0515-x |
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