Enhancing oxidative stability of sunflower oil during convective and microwave heating using grape seed extract

International Journal of Molecular Sciences

Volumn 13, Issue 7, 2012, Pages 9240-9259

  Poiana, Mariana Atena ^a  

^a BANAT S UNIVERSITY OF AGRICULTURAL SCIENCES AND VETERINARY MEDICINE   (Romania)

Author keywords

Convective heating; Grape seed extract; Microwave heating; Oxidative stability; Primary and secondary oxidation; Sunflower oil

Indexed keywords

ALKADIENE; BUTYLCRESOL; CONJUGATED DIENE; CONJUGATED TRIENE; DIAMINE; GRAPE SEED EXTRACT; PARA ANISIDINE; PHENOL DERIVATIVE; SUNFLOWER OIL; UNCLASSIFIED DRUG; VEGETABLE OIL;

ANTIOXIDANT ACTIVITY; ARTICLE; CONCENTRATION RESPONSE; CONTROLLED STUDY; LIPID DEGRADATION; LIPID OXIDATION; MICROWAVE IRRADIATION; NONHUMAN; OXIDATION; SIMULATION; THERMODYNAMICS; CHEMISTRY; HEAT; MICROWAVE RADIATION; OXIDATION REDUCTION REACTION;

HELIANTHUS; VITACEAE;

GRAPE SEED EXTRACT; HOT TEMPERATURE; MICROWAVES; OXIDATION-REDUCTION; PLANT OILS;

EID: 84864331670     PISSN: 16616596     EISSN: 14220067     Source Type: Journal    
DOI: 10.3390/ijms13079240     Document Type: Article

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