Effect of the Addition of Chili Pepper Powder on Vegetable Oils Oxidative Stability

JAOCS, Journal of the American Oil Chemists' Society

Volumn 92, Issue 11-12, 2015, Pages 1593-1599

  Cavazza, Antonella ^a   Corti, Stefania ^b   Mancinelli, Claudia ^b   Bignardi, Chiara ^a   Corradini, Claudio ^a  

^a UNIVERSITY OF PARMA   (Italy)

^b Velp Scientifica Srl   (Italy)

Author keywords

Capsaicinoids; Chili pepper; Oxitest; Pungency; Sunflower oil; Virgin olive oils

Indexed keywords

PEPPER; SCREENING; SPOILAGE; SUNFLOWER OIL;

BIOACTIVE COMPOUNDS; CAPSAICINOIDS; CHILI PEPPER; OXIDATIVE STABILITY; OXITEST; PROTECTIVE EFFECTS; PUNGENCY; RED CHILLIES; SHELF LIFE; VIRGIN OLIVE OIL;

OLIVE OIL;

EID: 84948165243     PISSN: 0003021X     EISSN: 15589331     Source Type: Journal    
DOI: 10.1007/s11746-015-2738-9     Document Type: Article

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