Improving thermal stability of high linoleic corn oil by blending with black cumin and coriander oils

International Journal of Food Properties

Volumn 17, Issue 3, 2014, Pages 500-510

  Mohamed, Khaled M ^a   Elsanhoty, Rafaat M ^b   Hassanien, Mohamed F R ^a,c  

^a Zagazig University   (Egypt)

^b UNIVERSITY OF SADAT CITY   (Egypt)

^c UMM AL QURA UNIVERSITY   (Saudi Arabia)

Author keywords

Coriandrum sativum; Corn oil; Nigella sativa; Radical scavenging activity; Thermal stability

Indexed keywords

1 ,1-DIPHENYL-2-PICRYLHYDRAZYL; CORIANDRUM SATIVUM; CORN OIL; INVERSE RELATIONSHIP; NIGELLA SATIVA; OXIDATIVE CONDITIONS; RADICAL SCAVENGING ACTIVITY; THERMAL OXIDATIVE STABILITY;

BLENDING; MONOUNSATURATED FATTY ACIDS; OLEFINS; ORGANIC POLYMERS; OXIDATION RESISTANCE; PEROXIDES; POLYUNSATURATED FATTY ACIDS; THERMODYNAMIC STABILITY;

VEGETABLE OILS;

EID: 84888995865     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942912.2012.654560     Document Type: Article

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