Effect of endogenous antioxidants of sesame seeds and sesame oil to the thermal stability of edible vegetable oils
- Author
- KONSOULA, Zoe1 ; LIAKOPOULOU-KYRIAKIDES, Maria1
[1] Department of Chemistry, Faculty of Chemical Engineering, Aristotle University of Thessaloniki, Thessaloniki 54124, Greece - Source
Lebensmittel - Wissenschaft + Technologie. = Food science + technologyScience + technologie alimentaire. 2010, Vol 43, Num 9, pp 1379-1386, 8 p ; ref : 1/4 p
- CODEN
- LBWTAP
- ISSN
- 0023-6438
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Kidlington
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Heat treatment Oxidative deterioration Sesame extracts Sesame seeds Vegetable oils
- Keyword (fr)
- Antioxydant Détérioration Endogène Extrait Graine sésame Huile alimentaire Huile végétale Stabilité thermique Traitement thermique Graine oléagineuse
- Keyword (en)
- Antioxidant Deterioration Endogenous Extract Sesame seed Edible oil Vegetable oil Thermal stability Heat treatment Oilseed
- Keyword (es)
- Antioxidante Deterioración Endógeno Extracto Semilla sésamo Aceite alimentario Aceite vegetal Estabilidad térmica Tratamiento térmico Semilla oleaginosa
- 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
- 23000479
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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DOI
10.1016/j.lwt.2010.04.016 
https://dx.doi.org/10.1016/j.lwt.2010.04.016
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