Antioxidant effect of supercritical CO2 extracted Nigella sativa L. seed extract on deep fried oil quality parameters.

Solati, Zeinab; Baharin, Badlishah Sham

Solati, Zeinab; Baharin, Badlishah Sham.

Afiliación

Solati Z; Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, UPM, Serdang 43400, Selangor, Malaysia.
Baharin BS; Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, UPM, Serdang 43400, Selangor, Malaysia.

J Food Sci Technol ; 52(6): 3475-84, 2015 Jun.

Article en En | MEDLINE | ID: mdl-26028729

Palabras clave

Deep fat frying; Fatty acid composition; Natural antioxidants; Nigella sativa L. extract; Physicochemical properties

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: J Food Sci Technol Año: 2015 Tipo del documento: Article País de afiliación: Malasia

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