Evaluation of the effectiveness of cereal bran extract for sunflower oil stability during frying
This study evaluated the effectiveness of black rice, millet and barley bran extracts against oxidative degradation of sunflower oil in frying, by determining the total antioxidant activity, total phenolic content, free fatty acid content, conjugated diene content and total polar content. It was rep...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
ISEKI_Food Association (IFA)
2020-01-01
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| Series: | International Journal of Food Studies |
| Subjects: | |
| Online Access: | https://www.iseki-food-ejournal.com/article/392 |