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A novel insight on the high oxidative stability of roasted mustard seed oil in relation to phospholipid, Maillard type reaction products, tocopherol and canolol contents

(2013) FOOD RESEARCH INTERNATIONAL. 54(1). p.587-594
Author
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Keywords
Phospholipid browning, Canolol, Lipid oxidation, Roasting, Antioxidant, STRESS, RAPESEED, IDENTIFICATION, PHOSPHATIDYLETHANOLAMINE, RADICAL SCAVENGER, Mustard seed oil

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Citation

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MLA
Shrestha, Kshitij, et al. “A Novel Insight on the High Oxidative Stability of Roasted Mustard Seed Oil in Relation to Phospholipid, Maillard Type Reaction Products, Tocopherol and Canolol Contents.” FOOD RESEARCH INTERNATIONAL, vol. 54, no. 1, 2013, pp. 587–94, doi:10.1016/j.foodres.2013.07.043.
APA
Shrestha, K., Gemechu, F. G., & De Meulenaer, B. (2013). A novel insight on the high oxidative stability of roasted mustard seed oil in relation to phospholipid, Maillard type reaction products, tocopherol and canolol contents. FOOD RESEARCH INTERNATIONAL, 54(1), 587–594. https://doi.org/10.1016/j.foodres.2013.07.043
Chicago author-date
Shrestha, Kshitij, Feyera Gobena Gemechu, and Bruno De Meulenaer. 2013. “A Novel Insight on the High Oxidative Stability of Roasted Mustard Seed Oil in Relation to Phospholipid, Maillard Type Reaction Products, Tocopherol and Canolol Contents.” FOOD RESEARCH INTERNATIONAL 54 (1): 587–94. https://doi.org/10.1016/j.foodres.2013.07.043.
Chicago author-date (all authors)
Shrestha, Kshitij, Feyera Gobena Gemechu, and Bruno De Meulenaer. 2013. “A Novel Insight on the High Oxidative Stability of Roasted Mustard Seed Oil in Relation to Phospholipid, Maillard Type Reaction Products, Tocopherol and Canolol Contents.” FOOD RESEARCH INTERNATIONAL 54 (1): 587–594. doi:10.1016/j.foodres.2013.07.043.
Vancouver
1.
Shrestha K, Gemechu FG, De Meulenaer B. A novel insight on the high oxidative stability of roasted mustard seed oil in relation to phospholipid, Maillard type reaction products, tocopherol and canolol contents. FOOD RESEARCH INTERNATIONAL. 2013;54(1):587–94.
IEEE
[1]
K. Shrestha, F. G. Gemechu, and B. De Meulenaer, “A novel insight on the high oxidative stability of roasted mustard seed oil in relation to phospholipid, Maillard type reaction products, tocopherol and canolol contents,” FOOD RESEARCH INTERNATIONAL, vol. 54, no. 1, pp. 587–594, 2013.
@article{4124911,
  author       = {{Shrestha, Kshitij and Gemechu, Feyera Gobena and De Meulenaer, Bruno}},
  issn         = {{0963-9969}},
  journal      = {{FOOD RESEARCH INTERNATIONAL}},
  keywords     = {{Phospholipid browning,Canolol,Lipid oxidation,Roasting,Antioxidant,STRESS,RAPESEED,IDENTIFICATION,PHOSPHATIDYLETHANOLAMINE,RADICAL SCAVENGER,Mustard seed oil}},
  language     = {{eng}},
  number       = {{1}},
  pages        = {{587--594}},
  title        = {{A novel insight on the high oxidative stability of roasted mustard seed oil in relation to phospholipid, Maillard type reaction products, tocopherol and canolol contents}},
  url          = {{http://doi.org/10.1016/j.foodres.2013.07.043}},
  volume       = {{54}},
  year         = {{2013}},
}

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