Thyme and basil essential oils included in edible coatings as a natural preserving method of oilseed kernels

Journal of the Science of Food and Agriculture

Volumn 96, Issue 1, 2016, Pages 183-191

  Riveros, Cecilia G ^a   Nepote, Valeria ^b   Grosso, Nelson R ^a  

^a Instituto Multidisciplinario de Biologia Vegetal   (Argentina)

^b UNIVERSIDAD NACIONAL DE CÓRDOBA   (Argentina)

Author keywords

Antioxidant; Basil; Oxidation; Stability; Thyme

Indexed keywords

4-ANISIDINE; ANILINE DERIVATIVE; ANTIOXIDANT; BASIL OIL; BUTYLCRESOL; CARBOXYMETHYLCELLULOSE; ESSENTIAL OIL; PEROXIDE; PLANT EXTRACT; VEGETABLE OIL;

BASIL; CHEMISTRY; COOKING; FOOD HANDLING; FOOD PRESERVATION; HUMAN; LIPID PEROXIDATION; METABOLISM; OXIDATION REDUCTION REACTION; PLANT SEED; PROCEDURES; SUNFLOWER; TASTE; THYMUS (PLANT);

ANILINE COMPOUNDS; ANTIOXIDANTS; BUTYLATED HYDROXYTOLUENE; CARBOXYMETHYLCELLULOSE SODIUM; COOKING; FOOD HANDLING; FOOD PRESERVATION; HELIANTHUS; HUMANS; LIPID PEROXIDATION; OCIMUM BASILICUM; OILS, VOLATILE; OXIDATION-REDUCTION; PEROXIDES; PLANT EXTRACTS; PLANT OILS; SEEDS; TASTE; THYMUS PLANT;

EID: 84954361552     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.7080     Document Type: Article

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