Blends of rapeseed oil with black cumin and rice bran oils for increasing the oxidative stability

Journal of Food Science and Technology

Volumn 53, Issue 2, 2016, Pages 1055-1062

  Rudzińska, Magdalena ^a   Hassanein, Minar M M ^b   Abdel–Razek, Adel G ^b   Ratusz, Katarzyna ^c   Siger, Aleksander ^b  

^a POZNA UNIVERSITY OF LIFE SCIENCES   (Poland)

^b NATIONAL RESEARCH CENTRE   (Egypt)

^c WARSAW UNIVERSITY OF LIFE SCIENCES   (Poland)

Author keywords

Black cumin; Blends; Oxidative stability; Phytonutrients; Rapeseed; Rice bran

Indexed keywords

BLENDING; FATTY ACIDS; FURFURAL; ISOMERS; OILS AND FATS; OILSEEDS; OXIDATION RESISTANCE; VEGETABLE OILS;

BLACK CUMIN; OXIDATIVE STABILITY; PHYTONUTRIENTS; RAPESEED; RICE BRANS;

STABILITY;

EID: 84951854016     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-015-2140-5     Document Type: Article

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