Oxidative stability of camelina oil in salad dressings, mayonnaises and during frying

International Journal of Food Science and Technology

Volumn 45, Issue 3, 2010, Pages 444-452

  Eidhin, Deirdre Ní ^a   O'Beirne, David ^a  

^a UNIVERSITY OF LIMERICK   (Ireland)

Author keywords

linolenic acid; 3 fatty acids; Camelina oil; Camelina sativa; Deep frying; Oxidative stability

Indexed keywords

CAMELINA OIL; CAMELINA SATIVA; DEEP-FRYING; LINOLENIC ACIDS; OXIDATIVE STABILITY;

FOOD PRODUCTS; OLEFINS; OXIDATION; STABILITY; UNSATURATED FATTY ACIDS; VEGETABLE OILS;

OXIDATION RESISTANCE;

CAMELINA; CAMELINA SATIVA; HELIANTHUS;

EID: 77955606966     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2009.02141.x     Document Type: Article

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