Effect of endogenous antioxidants of sesame seeds and sesame oil to the thermal stability of edible vegetable oils

LWT

Volumn 43, Issue 9, 2010, Pages 1379-1386

  Konsoula, Zoe ^a   Liakopoulou Kyriakides, Maria ^a  

^a ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

Author keywords

Heat treatment; Oxidative deterioration; Sesame extracts; Sesame seeds; Vegetable oils

Indexed keywords

ANTIOXIDANTS; DETERIORATION; LINOLEIC ACID; OILSEEDS; PHENOLS; THERMODYNAMIC STABILITY;

EDIBLE VEGETABLE OIL; OIL SAMPLES; OXIDATIVE DETERIORATION; PHENOLIC COMPOUNDS; SEED OIL; SEEDS EXTRACTS; SESAME EXTRACT; SESAME OIL; SESAME SEED; SESAMOL;

VEGETABLE OILS;

SESAMUM INDICUM;

EID: 77954034414     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2010.04.016     Document Type: Article

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