Enhancement of Oxidative Stability of Flaxseed Oil Through Flaxseed, Evening Primrose and Black Cumin Cake Extracts

Journal of Food Processing and Preservation

Volumn 41, Issue 4, 2017, Pages

  Sielicka, Maria ^a   Małecka, Maria ^a  

^a POZNA UNIVERSITY OF ECONOMICS AND BUSINESS   (Poland)

Author keywords

[No Author keywords available]

Indexed keywords

ANTIOXIDANTS; BYPRODUCTS; FLAX; NUTRITION; OILSEEDS; OXIDATION RESISTANCE; STABILITY; THERMAL PROCESSING (FOODS);

2 ,2-DIPHENYL-1-PICRYLHYDRAZYL; ANTIOXIDANT POTENTIAL; ANTIOXIDANT PROPERTIES; BUTYLATED HYDROXYTOLUENE; PROTECTIVE EFFICIENCY; RADICAL SCAVENGING ACTIVITY; SYNTHETIC ANTIOXIDANTS; TOTAL PHENOLIC CONTENT;

OILS AND FATS;

EID: 84992166071     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/jfpp.13070     Document Type: Article

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