Add to ORKGLipid oxidation affects the quality and deterioration of refined sunflower oil. Fatty acid composition, oxygen, antioxidant content, light, temperature, and the presence of metals are among the factors that influence the degree of oil stability.The purpose of this study is based on the effectiveness of the various antioxidants added to sunflower oil and the assessment of their real action through different laboratory methods.Fil: Carelli Albarracin, Amalia Antonia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; ArgentinaFil: Bodnariuk, P.. Oleaginosa Moreno S&A; ArgentinaF...
The influence of different stages of processing on composition and quality of crude sunflower oil wa...
The object of research is sunflower, high oleic sunflower and rapeseed oils, which are important in ...
The antioxidant activity of ∝- and δ-tocopherol, citric acid, ascorbic acid and ascorbyl palmitate w...
The main alteration of foods that contain oils or fats is due to the oxidation of the fatty acid rad...
The main alteration of foods that contain oils or fats is due to the oxidation of the fatty acid rad...
The antioxidant activity of ∝- and δ-tocopherol, citric acid, ascorbic acid and ascorbyl palmitate w...
Consumers and food industry are interested in newly developed natural sources of antioxidants to bot...
International audienceMinor compounds in vegetable oils are of health interest due to their powerful...
The mixture of different proportions of sunflower with chia oil provides a simple method to prepare ...
In this work, we tested several essential oils for their effect to retard oxidative degradation, acc...
International audienceMinor compounds in vegetable oils are of health interest due to their powerful...
International audienceMinor compounds in vegetable oils are of health interest due to their powerful...
International audienceMinor compounds in vegetable oils are of health interest due to their powerful...
Sunflower oil is one of the most frequently consumed oils in the world. Its processing and storage c...
Oxidative stability is an important parameter in evaluation the quality of oils and fats, as it give...
The influence of different stages of processing on composition and quality of crude sunflower oil wa...
The object of research is sunflower, high oleic sunflower and rapeseed oils, which are important in ...
The antioxidant activity of ∝- and δ-tocopherol, citric acid, ascorbic acid and ascorbyl palmitate w...
The main alteration of foods that contain oils or fats is due to the oxidation of the fatty acid rad...
The main alteration of foods that contain oils or fats is due to the oxidation of the fatty acid rad...
The antioxidant activity of ∝- and δ-tocopherol, citric acid, ascorbic acid and ascorbyl palmitate w...
Consumers and food industry are interested in newly developed natural sources of antioxidants to bot...
International audienceMinor compounds in vegetable oils are of health interest due to their powerful...
The mixture of different proportions of sunflower with chia oil provides a simple method to prepare ...
In this work, we tested several essential oils for their effect to retard oxidative degradation, acc...
International audienceMinor compounds in vegetable oils are of health interest due to their powerful...
International audienceMinor compounds in vegetable oils are of health interest due to their powerful...
International audienceMinor compounds in vegetable oils are of health interest due to their powerful...
Sunflower oil is one of the most frequently consumed oils in the world. Its processing and storage c...
Oxidative stability is an important parameter in evaluation the quality of oils and fats, as it give...
The influence of different stages of processing on composition and quality of crude sunflower oil wa...
The object of research is sunflower, high oleic sunflower and rapeseed oils, which are important in ...
The antioxidant activity of ∝- and δ-tocopherol, citric acid, ascorbic acid and ascorbyl palmitate w...