Oxidative stability of the salad dressing enriched by microencapsulated phenolic extracts from cold-pressed grape and pomegranate seed oil by-products evaluated using OXITEST-Reference-Cited by-同舟云学术

Oxidative stability of the salad dressing enriched by microencapsulated phenolic extracts from cold-pressed grape and pomegranate seed oil by-products evaluated using OXITEST

Published:2021-02-26 Issue: Volume: Page:
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

AKSOY Fatma Sema¹,TEKIN-CAKMAK Zeynep Hazal¹^ORCID,KARASU Salih¹,AKSOY Ayse Semra¹

Affiliation:

1. Yildiz Technical University Faculty of Chemical and Metallurgical Engineering, Turkey

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/2021nahead/0101-2061-cta-fst57220.pdf

Reference30 articles.

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3. Nutritional quality of seeds and leaf metabolites of Chia (Salvia hispanica L.) from Southern Italy;Amato M.;European Food Research and Technology,2015

4. Relationship between rancimat and active oxygen method values at varying temperatures for several oils and fats;Anwar F.;Journal of the American Oil Chemists’ Society,2003

5. Physico-chemical, sensory and aromatic properties of cold press produced safflower oil;Aydeniz B.;Journal of the American Oil Chemists’ Society,2014

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