Kinetics of lipid oxidation in omega fatty acids rich blends of sunflower and sesame oils using Rancimat

Ghosh, Mousumi, Upadhyay, Rohit, Mahato, Dipendra Kumar and Mishra, Hari Niwas 2019, Kinetics of lipid oxidation in omega fatty acids rich blends of sunflower and sesame oils using Rancimat, Food Chemistry, vol. 272, pp. 471-477, doi: 10.1016/j.foodchem.2018.08.072.

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Title Kinetics of lipid oxidation in omega fatty acids rich blends of sunflower and sesame oils using Rancimat
Author(s) Ghosh, Mousumi
Upadhyay, Rohit
Mahato, Dipendra KumarORCID iD for Mahato, Dipendra Kumar orcid.org/0000-0001-8857-2326
Mishra, Hari Niwas
Journal name Food Chemistry
Volume number 272
Start page 471
End page 477
Total pages 7
Publisher Elsevier
Place of publication Amsterdam, The Netherlands
Publication date 2019-01-30
ISSN 0308-8146
1873-7072
Keyword(s) Science & Technology
Physical Sciences
Life Sciences & Biomedicine
Chemistry, Applied
Food Science & Technology
Nutrition & Dietetics
Chemistry
Sunflower oil
Sesame oil
Induction period
Oxidation kinetics
Omega fatty acids
Rancimat
DIFFERENTIAL SCANNING CALORIMETRY
EDIBLE VEGETABLE-OILS
FRYING DISPOSAL TIME
ASCORBYL PALMITATE
THERMAL-STABILITY
Language eng
DOI 10.1016/j.foodchem.2018.08.072
Indigenous content off
Field of Research 090801 Food Chemistry and Molecular Gastronomy (excl Wine)
MD Multidisciplinary
HERDC Research category C1 Refereed article in a scholarly journal
Persistent URL http://hdl.handle.net/10536/DRO/DU:30136723

Document type: Journal Article
Collections: Faculty of Health
School of Exercise and Nutrition Sciences
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