Enhancing Oxidative Stability of Sunflower Oil during Convective and Microwave Heating Using Grape Seed Extract

This study was performed to investigate the effectiveness of grape seed extract (GSE) compared to butylated hydroxytoluene (BHT) on retarding lipid oxidation of sunflower oil subjected to convection and microwave heating up to 240 min under simulated frying conditions. The progress of lipid oxidatio...

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Detalles Bibliográficos
Autor principal: Poiana, Mariana-Atena
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Molecular Diversity Preservation International (MDPI) 2012
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3430295/
https://www.ncbi.nlm.nih.gov/pubmed/22942764
http://dx.doi.org/10.3390/ijms13079240

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3430295/
https://www.ncbi.nlm.nih.gov/pubmed/22942764
http://dx.doi.org/10.3390/ijms13079240

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