Oxidative stabilization of different edible fats by gallic acid extracted from carob pods (Ceratonia siliqua L.)
- Auteur
- DE LEONARDIS, A1 ; MACCIOLA, V1 ; DI ROCCO, A1
[1] Dipartimento di Scienze Etecnologie Agro-alimentabi, Ambientali e Microbiologiche (distaam), Campobasso, Italy - Source
Rivista Italiana delle Sostanze Grasse. 2003, Vol 80, Num 6, pp 355-359, 5 p ; ref : 25 ref
- CODEN
- RISGAD
- ISSN
- 0035-6808
- Domaine scientifique
- Food science technology; Biotechnology; Chemical industry parachemical industry
- Editeur
- Arti Grafiche Stephano Pinelli, Milano
- Pays de publication
- Italy
- Type de document
- Article
- Langue
- English
- Mot clé (fr)
- Corps gras alimentaire Extrait aromatique Gallique acide Gousse Industrie corps gras Stabilisation
- Mot clé (en)
- Edible fat Aromatic extract Gallic acid Pod Oils and fats industry Stabilization
- Mot clé (es)
- Grasa alimentaria Extracto aromático Gálico ácido Vaina Industria cuerpos grasos Estabilización
- Classification
- Pascal
- 002 Sciences biologiques et medicales / 002A Sciences biologiques fondamentales et appliquees. Psychologie / 002A35 Industries agroalimentaires / 002A35B Industries agroalimentaires / 002A35B08 Industries des corps gras
- Discipline
- Agrifood industries
- Provenance
- Inist-CNRS
- Base de données
- PASCAL
- Identifiant INIST
- 15368432
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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