scholarly journals A Review on the Potential of Natural Antioxidant Sources to Improve Oxidative Stability in Edible Oils

2022 ◽  
Author(s):  
Tabligh Permana ◽  
Nia Wiradjaja ◽  
Hery Sutanto ◽  
Vincent Satya Surya
Keyword(s):  
Oxidative Stability ◽  
Edible Oils ◽  
Natural Antioxidant

Phytochemical Content, Oxidative Stability, and Nutritional Properties of Unconventional Cold-pressed Edible Oils

2018 ◽  
Vol 6 (7) ◽  
pp. 476-485 ◽  
Author(s):  
Qian Ying ◽  
Paulina Wojciechowska ◽  
Aleksander Siger ◽  
Anna Kaczmarek ◽  
Magdalena Rudzińska
Keyword(s):  
Oxidative Stability ◽  
Edible Oils ◽  
Nutritional Properties ◽  
Phytochemical Content ◽  
Cold Pressed

A rapid method for evaluating the edible oil oxidative stability during ambient storage by FTIR spectroscopy using a mesh cell

2016 ◽  
Vol 8 (25) ◽  
pp. 5117-5122 ◽  
Author(s):  
Lirong Xu ◽  
Xiuzhu Yu ◽  
Lei Liu ◽  
Mengjun Li ◽  
Rui Zhang
Keyword(s):  
Oxidative Stability ◽  
Ftir Spectroscopy ◽  
Rapid Method ◽  
Functional Group ◽  
Edible Oils ◽  
Edible Oil ◽  
Ambient Storage ◽  
Mesh Cell

Changes of functional group spectra of edible oils during oxidation on a mesh cell.

Raman spectroscopy study of edible oils and determination of the oxidative stability at frying temperatures

2014 ◽  
Vol 116 (11) ◽  
pp. 1451-1456 ◽  
Author(s):  
María Á. Carmona ◽  
Fernando Lafont ◽  
César Jiménez-Sanchidrián ◽  
José R. Ruiz
Keyword(s):  
Raman Spectroscopy ◽  
Oxidative Stability ◽  
Edible Oils ◽  
Spectroscopy Study

Oxidative stability of fermented goat meat sausage with different levels of natural antioxidant

Meat Science ◽  
2003 ◽  
Vol 63 (1) ◽  
pp. 43-49 ◽  
Author(s):  
Renata Tieko Nassu ◽  
Lireny Aparecida Guaraldo Gonçalves ◽  
Maria Aparecida Azevedo Pereira da Silva ◽  
Frederico José Beserra
Keyword(s):  
Oxidative Stability ◽  
Natural Antioxidant ◽  
Goat Meat ◽  
Different Levels
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