Effect of Refining and Fractionation Processes on Minor Components, Fatty Acids, Antioxidant and Antimicrobial Activities of Shea Butter

Shea butter is becoming increasingly popular in foods, cosmetics and pharmaceutical products. This work aims to study the effect of the refining process on the quality and stability of fractionated and mixed shea butters. Crude shea butter, refined shea stearin, olein and their mixture (1:1 w/w) wer...

Descripción completa

Detalles Bibliográficos
Autores principales: Abdel-Razek, Adel G., Abo-Elwafa, Ghada A., Al-Amrousi, Eman F., Badr, Ahmed N., Hassanein, Minar Mahmoud M., Qian, Ying, Siger, Aleksander, Grygier, Anna, Radziejewska-Kubzdela, Elżbieta, Rudzińska, Magdalena
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10137687/
https://www.ncbi.nlm.nih.gov/pubmed/37107421
http://dx.doi.org/10.3390/foods12081626

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10137687/
https://www.ncbi.nlm.nih.gov/pubmed/37107421
http://dx.doi.org/10.3390/foods12081626

Ejemplares similares