Oxidative stability, chemical composition and organoleptic properties of seinat (Cucumis melo var. tibish) seed oil blends with peanut oil from China

Journal of Food Science and Technology

Volumn 52, Issue 12, 2015, Pages 8172-8179

  Siddeeg, Azhari ^a,b   Xia, Wenshui ^a  

^a JIANGNAN UNIVERSITY   (China)

^b UNIVERSITY OF GEZIRA   (Sudan)

Author keywords

Fatty acids; Oxidative stability, Organoleptic properties; Peanut oil; Seinat seed; Tocopherols

Indexed keywords

BLENDING; CHEMICAL STABILITY; FATTY ACIDS; OIL WELLS; OILS AND FATS; OXIDATION RESISTANCE; REFRACTIVE INDEX; SATURATED FATTY ACIDS; STABILITY; UNSATURATED FATTY ACIDS; VEGETABLE OILS;

CHEMICAL CHARACTERISTIC; CHEMICAL COMPOSITIONS; ORGANOLEPTIC PROPERTIES; OXIDATIVE STABILITY; OXIDATIVE STABILITY INDEX; PEANUT OIL; PHYSICOCHEMICAL PROPERTY; TOCOPHEROLS;

OILSEEDS;

EID: 84947484560     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-015-1889-x     Document Type: Article

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