| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10541332 | Food Chemistry | 2012 | 7 Pages |
Abstract
⺠Blends (10% and 20%) of black cumin seed oil (BCSO) and coriander seed oil (CSO) with corn oil (CO) were formulated. ⺠Oxidative stability (OS) and antiradical properties of blends stored for 15 days at 60 °C were studied. ⺠OS of blends were better than CO due to changes in fatty acid and tocopherols profile. ⺠Blending of CO with CSO and BCSO results in blends with high nutritional value and improved OS.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Mohamed Fawzy Ramadan, Khaled Mohamed M. Wahdan,