Effect of Extraction Method on the Oxidative Stability of Camelina Seed Oil Studied by Differential Scanning Calorimetry

Journal of Food Science

Volumn 82, Issue 3, 2017, Pages 632-637

  Belayneh, Henok D ^a   Wehling, Randy L ^a   Cahoon, Edgar B ^a   Ciftci, Ozan N ^a  

^a UNIVERSITY OF NEBRASKA LINCOLN   (United States)

Author keywords

camelina; differential scanning calorimetry; extraction; oxidation; supercritical carbon dioxide

Indexed keywords

ALCOHOL; ANTIOXIDANT; CARBON DIOXIDE; EDIBLE OIL; HEXANE; N-HEXANE; OMEGA 3 FATTY ACID; PHENOL DERIVATIVE; VEGETABLE OIL;

BRASSICACEAE; CHEMISTRY; DIFFERENTIAL SCANNING CALORIMETRY; FOOD HANDLING; FOOD PRESERVATION; HUMAN; METABOLISM; OXIDATION REDUCTION REACTION; PLANT SEED; PROCEDURES; TEMPERATURE;

ANTIOXIDANTS; BRASSICACEAE; CALORIMETRY, DIFFERENTIAL SCANNING; CARBON DIOXIDE; DIETARY FATS, UNSATURATED; ETHANOL; FATTY ACIDS, OMEGA-3; FOOD HANDLING; FOOD PRESERVATION; HEXANES; HUMANS; OXIDATION-REDUCTION; PHENOLS; PLANT OILS; SEEDS; TEMPERATURE;

EID: 85012873345     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.13652     Document Type: Article

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