Study of oleogel based on components <i>Helianthus annuus L.</i> and <i>Rosmarinus officinalis L.</i> as frying oil
The aim of this study was to study the oxidation resistance and functional properties of oleogels based on high oleic oil and wax from Helianthus annuus L. with the addition of a natural complex antioxidant — an extract from Rosmarinus officinalis L. and lecithin from Helianthus annuus L. — when use...
Saved in:
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | Russian |
| Published: |
Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems
2023-07-01
|
| Series: | Пищевые системы |
| Subjects: | |
| Online Access: | https://www.fsjour.com/jour/article/view/265 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|