Effects of blackcurrant seeds and rosemary extracts on oxidative stability of bulk and emulsified lipid substrates

Food Chemistry

Volumn 104, Issue 1, 2007, Pages 317-323

  Samotyja, Urszula ^a   Małecka, Maria ^a  

^a POZNA UNIVERSITY OF ECONOMICS AND BUSINESS   (Poland)

Author keywords

Antioxidant activity; Blackcurrant; Hexanal; Natural antioxidants; Oxidative stability; Rosemary

Indexed keywords

ALPHA TOCOPHEROL; BLACK CURRANT EXTRACT; BUTYLCRESOL; LIPID; PLANT EXTRACT; RAPESEED OIL; ROSMARINUS OFFICINALIS EXTRACT; TRIACYLGLYCEROL;

ANTIOXIDANT ACTIVITY; ARTICLE; CHEMICAL COMPOSITION; EMULSION; LIPID OXIDATION;

BRASSICA NAPUS; ROSMARINUS OFFICINALIS;

EID: 34147158287     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.11.046     Document Type: Article

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