Blends of Cold Pressed Black Cumin Oil and Sunflower Oil with Improved Stability: A Study Based on Changes in the Levels of Volatiles, Tocopherols and Thymoquinone during Accelerated Oxidation Conditions

Journal of Food Biochemistry

Volumn 41, Issue 1, 2017, Pages

  Kiralan, Mustafa ^a   Ulaş, Merve ^a   Özaydin, Ayşegül ^b   Özdemır, Necla ^c   Özkan, Gülcan ^b   Bayrak, Alı ^c   Ramadan, Mohamed Fawzy ^d,e  

^a ABANT IZZET BAYSAL UNIVERSITY   (Turkey)

^b SULEYMAN DEMIREL UNIVERSITY   (Turkey)

^c ANKARA UNIVERSITY   (Turkey)

^d Zagazig University   (Egypt)

^e UMM AL QURA UNIVERSITY   (Saudi Arabia)

Author keywords

[No Author keywords available]

Indexed keywords

BLENDING; FATTY ACIDS; GAS CHROMATOGRAPHY; LINOLEIC ACID; OILS AND FATS; OXIDATION; OXIDATION RESISTANCE; STABILITY; THERMOOXIDATION; TRANSPORT PROPERTIES;

ACCELERATED OXIDATIONS; BIOACTIVE COMPOUNDS; COMMERCIAL EXPLOITATION; FATTY ACIDS PROFILES; GAS CHROMATOGRAPHY/MASS SPECTROMETRY; INVERSE RELATIONSHIP; OXIDATIVE STABILITY; PHYSICOCHEMICAL CHARACTERISTICS;

SUNFLOWER OIL;

EID: 84963502704     PISSN: 01458884     EISSN: 17454514     Source Type: Journal    
DOI: 10.1111/jfbc.12272     Document Type: Article

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