Oxidative stabilization of different edible fats by gallic acid extracted from carob pods (Ceratonia siliqua L.)
- Author
- 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
- Scientific domain
- Food science technology; Biotechnology; Chemical industry parachemical industry
- Publisher
- Arti Grafiche Stephano Pinelli, Milano
- Publication country
- Italy
- Document type
- Article
- Language
- English
- Keyword (fr)
- Corps gras alimentaire Extrait aromatique Gallique acide Gousse Industrie corps gras Stabilisation
- Keyword (en)
- Edible fat Aromatic extract Gallic acid Pod Oils and fats industry Stabilization
- Keyword (es)
- Grasa alimentaria Extracto aromático Gálico ácido Vaina Industria cuerpos grasos Estabilización
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B08 Fat industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 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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