HOW PROPERTIES OF EDIBLE OILS ARE IMPROVED BY ESSENTIAL OILS

HOW PROPERTIES OF EDIBLE OILS ARE IMPROVED BY ESSENTIAL OILS

The main aim of the present paper is to find out whether the addition of essential oils determines better oxidation stability and positive change of sensory and hedonic perception of edible oils. The oxidation stability of sunflower, corn and grape seed oils was analyzed in the presence of antioxida...

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Bibliographic Details
Main Authors:	SONIA AMARIEI, GEORGE GUTT, CRISTINA E. HRETCANU, ANA LEAHU, MIRCEA A. OROIAN, MARIA POROCH-SERIŢAN, ALICE I. ROŞU
Format:	Article
Language:	English
Published:	Alma Mater Publishing House "Vasile Alecsandri" University of Bacau 2016-10-01
Series:	Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry
Subjects:	DPPH method essential oil sensorial characterization total polyphenol antioxidant
Online Access:	http://pubs.ub.ro/?pg=revues&rev=cscc6&num=201603&vol=3&aid=4448

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