Recent Trends in Improving the Oxidative Stability of Oil-Based Food Products by Inhibiting Oxidation at the Interfacial Region

In recent years, new approaches have been developed to limit the oxidation of oil-based food products by inhibiting peroxidation at the interfacial region. This review article describes and discusses these particular approaches. In bulk oils, modifying the polarity of antioxidants by chemical method...

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Detalles Bibliográficos
Autores principales: Keramat, Malihe, Ehsandoost, Elham, Golmakani, Mohammad-Taghi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10048451/
https://www.ncbi.nlm.nih.gov/pubmed/36981117
http://dx.doi.org/10.3390/foods12061191

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10048451/
https://www.ncbi.nlm.nih.gov/pubmed/36981117
http://dx.doi.org/10.3390/foods12061191

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