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Natural antioxidants from herbs and spices improve the oxidative stability and frying performance of vegetable oils

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dc.contributor.authorRedondo-Cuevas, Lucia
dc.contributor.authorCastellano, Gloria
dc.contributor.authorRaikos, Vassilios
dc.contributor.institutionUniversity of Aberdeen.Rowett Instituteen
dc.date.accessioned2018-07-25T23:05:51Z
dc.date.available2018-07-25T23:05:51Z
dc.date.embargoedUntil2018-07-25
dc.date.issued2017-11
dc.descriptionFunds for the study were provided by the Scottish Government's Rural and Environment Science and Analytical Services Division and conducted as part of the Scottish Government Strategic Research programme (Food Land & People). L. Redondo-Cuevas acknowledges financial support from the Catholic University of Valencia San Vicente Mártir to conduct the research in Scotland.en
dc.description.statusPeer revieweden
dc.format.extent7
dc.format.extent334247
dc.identifier101535028
dc.identifier8a7267c1-8782-4c36-8230-62ea889a7fe1
dc.identifier85026381956
dc.identifier.citationRedondo-Cuevas, L, Castellano, G & Raikos, V 2017, 'Natural antioxidants from herbs and spices improve the oxidative stability and frying performance of vegetable oils', International Journal of Food Science and Technology, vol. 52, no. 11, pp. 2422-2428. https://doi.org/10.1111/ijfs.13526en
dc.identifier.doi10.1111/ijfs.13526
dc.identifier.iss11en
dc.identifier.issn0950-5423
dc.identifier.otherORCID: /0000-0003-3582-6040/work/90173684
dc.identifier.urihttp://hdl.handle.net/2164/10803
dc.identifier.vol52en
dc.language.isoeng
dc.relation.ispartofInternational Journal of Food Science and Technologyen
dc.subjectantioxidantsen
dc.subjectfryingen
dc.subjectlipid oxidationen
dc.subjectnatural productsen
dc.subjectoilsen
dc.subjectR Medicineen
dc.subject.lccRen
dc.titleNatural antioxidants from herbs and spices improve the oxidative stability and frying performance of vegetable oilsen
dc.typeJournal articleen

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