Antioxidant effects of the monoterpenes carvacrol, thymol and sabinene hydrate on chemical and sensory stability of roasted sunflower seeds

Journal of the Science of Food and Agriculture

Volumn 95, Issue 3, 2014, Pages 471-479

  Quiroga, Patricia R ^a   Asensio, Claudia M ^a   Nepote, Valeria ^a  

^a UNIVERSIDAD NACIONAL DE CÓRDOBA   (Argentina)

Author keywords

Antioxidant; Lipids; Monoterpenes; Sunflower

Indexed keywords

HELIANTHUS;

ANTIOXIDANTS; CARVACROL; FOOD PRESERVATIVES; MONOTERPENES; OILS, VOLATILE; PEROXIDES; PLANT EXTRACTS; SABINENE; THYMOL;

ADULT; CHEMISTRY; COOKING; FOOD PRESERVATION; FOOD STORAGE; HELIANTHUS; HUMANS; OXIDATION-REDUCTION; SEEDS; TASTE;

ADULT; ANTIOXIDANTS; COOKING; FOOD PRESERVATION; FOOD PRESERVATIVES; FOOD STORAGE; HELIANTHUS; HUMANS; MONOTERPENES; OILS, VOLATILE; OXIDATION-REDUCTION; PEROXIDES; PLANT EXTRACTS; SEEDS; TASTE; THYMOL;

EID: 84922452998     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.6744     Document Type: Article

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