Changes in oxidative stability, antioxidant capacity and phytochemical composition of Pistacia terebinthus oil with roasting.

Durmaz, Gökhan; Gökmen, Vural.

Afiliação

Durmaz G; Department of Food Engineering, Inonu University, 44280 Malatya, Turkey.
Gökmen V; Department of Food Engineering, Hacettepe University, 06800 Beytepe, Ankara, Turkey. Electronic address: vgokmen@hacettepe.edu.tr.

Food Chem ; 128(2): 410-4, 2011 Sep 15.

Article em En | MEDLINE | ID: mdl-25212149

Palavras-chave

Carotenoids; Maillard reaction products; Oil; Phenolic compounds; Pistacia terebinthus; Roasting; Tocopherols

Texto completo: 1 Base de dados: MEDLINE Idioma: En Ano de publicação: 2011 Tipo de documento: Article

Texto completo: 1 Base de dados: MEDLINE Idioma: En Ano de publicação: 2011 Tipo de documento: Article