Chemical characterization of Echium plantagineum seed oil obtained by three methods of extraction (2021)
- Authors:
- USP affiliated authors: ALENCAR, SEVERINO MATIAS DE - ESALQ ; ERGER, INAR CASTRO - FCF ; OTA, HELTON CHERUBIM - FCF
- Unidades: ESALQ; FCF
- DOI: 10.1111/1750-3841.15972
- Subjects: ÁCIDOS GRAXOS OMEGA 3; ANÁLISE SENSORIAL DE ALIMENTOS; BORAGINACEAE; COMPOSIÇÃO QUÍMICA; COMPOSTOS FENÓLICOS; ÓLEOS VEGETAIS; SEMENTES
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título do periódico: Journal of Food Science
- ISSN: 0022-1147
- Volume/Número/Paginação/Ano: v. 86, n. 12, p. 5307-5317, 2021
- Este periódico é de assinatura
- Este artigo é de acesso aberto
- URL de acesso aberto
- Cor do Acesso Aberto: green
- Licença: other-oa
-
ABNT
CARLINI, Giovanna Calixto Garcia et al. Chemical characterization of Echium plantagineum seed oil obtained by three methods of extraction. Journal of Food Science, v. 86, n. 12, p. 5307-5317, 2021Tradução . . Disponível em: https://doi.org/10.1111/1750-3841.15972. Acesso em: 19 abr. 2024. -
APA
Carlini, G. C. G., Roschel, G. G., Ferrari, R. A., Alencar, S. M. de, Ota, H. C., Silveira, T. F. F. da, & Castro, I. A. de. (2021). Chemical characterization of Echium plantagineum seed oil obtained by three methods of extraction. Journal of Food Science, 86( 12), 5307-5317. doi:10.1111/1750-3841.15972 -
NLM
Carlini GCG, Roschel GG, Ferrari RA, Alencar SM de, Ota HC, Silveira TFF da, Castro IA de. Chemical characterization of Echium plantagineum seed oil obtained by three methods of extraction [Internet]. Journal of Food Science. 2021 ; 86( 12): 5307-5317.[citado 2024 abr. 19 ] Available from: https://doi.org/10.1111/1750-3841.15972 -
Vancouver
Carlini GCG, Roschel GG, Ferrari RA, Alencar SM de, Ota HC, Silveira TFF da, Castro IA de. Chemical characterization of Echium plantagineum seed oil obtained by three methods of extraction [Internet]. Journal of Food Science. 2021 ; 86( 12): 5307-5317.[citado 2024 abr. 19 ] Available from: https://doi.org/10.1111/1750-3841.15972 - Antioxidant activity of phenolic compounds added to a functional emulsion containing omega-3 fatty acids and plant sterol esters
- Effect of resveratrol or red wine on oxidative stress biomarkers associated with atherosclerosis in LDL-r-KO mice
- Oxidative stability of edible oils containing different types of omega-3 fatty acids
- Statin dose reduction by complementary diet therapy: a pilot study
- Effect of long-term consumption of partially oxidized N6 fatty acids on atherosclerosis in ldlr-/- mice
- Oxidation products from omega-3 and omega-6 fatty acids during a simulated shelf life of edible oils
- Assessing the association between phenolic compounds and the antioxidant activity of Brazilian red wines using chemometrics
- Biomarkers of oxidative stress in humansand rats supplemented with eicosapentaenoic and docosahexaenoic fatty acids
- Functional properties of protein and polysaccharide mixtures for food application optimized by response surface methodology
- Free radical scavenger and antioxidant capacity correlation of tocopherol and trolox measured by three in vitro methodologies
Informações sobre o DOI: 10.1111/1750-3841.15972 (Fonte: oaDOI API)
Download do texto completo
| Tipo | Nome | Link | |
|---|---|---|---|
 | 3055828.pdf |
How to cite
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
