Physicochemical properties and storage stability of margarine containing Opuntia ficus-indica peel extract as antioxidant

Food Chemistry

Volumn 173, Issue , 2015, Pages 382-390

  Chougui, Nadia ^a   Djerroud, Naima ^a   Naraoui, Fatima ^a   Hadjal, Samir ^b   Aliane, Khellaf ^b   Zeroual, Brahim ^b   Larbat, Romain ^c,d  

^a UNIVERSITY OF BEJAIA   (Algeria)

^b CEVITAL   (Algeria)

^c UNIVERSITÉ DE LORRAINE   (France)

^d UNIVERSITÉ DE LORRAINE   (France)

Author keywords

Antioxidant and antiradical activities; Lipid oxidation; Margarine; Opuntia ficus indica; Peels; Phenolic compounds; Vitamin E

Indexed keywords

BUTYLATED HYDROXYANISOLE; ESSENTIAL OILS; FOOD STORAGE; FRUITS; OXIDATION RESISTANCE; PEELING; PHENOLS;

ANTIRADICAL ACTIVITIES; LIPID OXIDATION; MARGARINE; OPUNTIA FICUS INDICA; PHENOLIC COMPOUNDS; VITAMIN-E;

ANTIOXIDANTS;

ALPHA TOCOPHEROL; BUTYLATED HYDROXYANISOLE; COUMARIC ACID; FLAVONOID; HYDROXYBENZOIC ACID DERIVATIVE; MARGARINE; OPUNTIA EXTRACT; PHENOL DERIVATIVE; QUERCETIN; ANTIOXIDANT; FOOD PRESERVATIVE; PLANT EXTRACT;

ANTIOXIDANT ACTIVITY; ARTICLE; CHEMICAL STRUCTURE; FOOD PRESERVATION; FOOD STORAGE; NONHUMAN; OPUNTIA; OPUNTIA FICUS-INDICA; OXIDATION; PHYSICAL CHEMISTRY; CHEMISTRY; EVALUATION STUDY; FRUIT; OXIDATION REDUCTION REACTION; PROCEDURES;

ANTIOXIDANTS; FOOD PRESERVATION; FOOD PRESERVATIVES; FOOD STORAGE; FRUIT; MARGARINE; OPUNTIA; OXIDATION-REDUCTION; PLANT EXTRACTS;

EID: 84908349776     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.10.025     Document Type: Article

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