Antioxidant effect of Nigella sativa L. extracts on physicochemical properties of deep fried oil

Antioxidant effect of Nigella sativa L. extracts on physicochemical properties of deep fried oil

The main objective of this study was to investigate the effect of Nigella sativa L. extract as a natural antioxidant on the physicochemical changes of frying oil. Two different techniques namely, supercritical CO2 extraction (SC-CO2) and solvent extraction were utilized to extract the oil from Nigel...

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書目詳細資料
主要作者:	Solati, Zeinab
格式:	Thesis
語言:	English
出版:	2011
主題:	Antioxidants - Physiological effect Black Cumin Deep frying - Analysis
在線閱讀:	http://psasir.upm.edu.my/id/eprint/26992/1/FSTM%202011%2022R.pdf
標簽:	添加標簽沒有標簽, 成為第一個標記此記錄!

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