Quality changes of microencapsulated Nigella sativa oil upon accelerated storage

International Journal of Food Properties

Volumn 20, Issue , 2018, Pages S2395-S2408

  Mohammed, Nameer Khairullah ^a,b   Meor Hussin, Anis Shobirin ^a   Tan, Chin Ping ^a   Abdul Manap, Mohd Yazid ^a   Alhelli, Amaal M ^a  

^a UNIVERSITY PUTRA MALAYSIA   (Malaysia)

^b TIKRIT UNIVERSITY   (Iraq)

Author keywords

antioxidant; fatty acids; microencapsulation; Nigella sativa oil; oxidative stability

Indexed keywords

ANTIOXIDANTS; FATTY ACIDS; FOOD STORAGE; MICROENCAPSULATION; OXIDATION RESISTANCE; QUALITY CONTROL; STABILITY;

ACCELERATED STORAGES; ANTI-OXIDANT ACTIVITIES; BIOACTIVE COMPOUNDS; FATTY ACID COMPOSITION; FREE FLOWING POWDERS; NIGELLA SATIVA OIL; OXIDATIVE STABILITY; STORAGE CONDITION;

OILS AND FATS;

EID: 85040977216     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942912.2017.1371189     Document Type: Article

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