Shelf life of cold-pressed pumpkin (Cucurbita pepo L.) seed oil obtained with a screw press

JAOCS, Journal of the American Oil Chemists' Society

Volumn 87, Issue 12, 2010, Pages 1497-1505

  Vujasinovic, Vesna ^a   Djilas, Sonja ^b   Dimic, Etelka ^b   Romanic, Ranko ^b   Takaci, Aleksandar ^b  

^a Factory of Edible Oils and Fats Vital ^*  (Serbia)

^b UNIVERSITY OF NOVI SAD   (Serbia)

Author keywords

Acid value; Anisidine value; Oxidative stability; Peroxide value; Pumpkin seed oil; Sensory characteristics

Indexed keywords

ACID VALUE; ANISIDINE VALUE; OXIDATIVE STABILITY; PEROXIDE VALUE; PUMPKIN SEED OIL; SENSORY CHARACTERISTICS;

CHEMICAL STABILITY; OILS AND FATS; OXIDATION; OXIDATION RESISTANCE; PRESSES (MACHINE TOOLS); SCREWS;

SEED;

CUCURBITA PEPO;

EID: 78650611070     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-010-1630-x     Document Type: Article

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