Physicochemical Properties of Plukenetia volubilis L. Seeds and Oxidative Stability of Cold-pressed Oil (Green Nut Oil)
Authors:
- Emiko TakeyamaETEmiko Takeyama
- Masako FukushimaMFMasako Fukushima
- 1 January 2013
- journal article
- Published by Japanese Society for Food Science and Technology in Food Science and Technology Research
- Vol. 19 (5) , 875-882
Abstract
No abstract availableThis publication has 9 references indexed in Scilit:
- A high ratio of dietary n-6/n-3 polyunsaturated fatty acids is associated with increased risk of prostate cancerNutrition Research, 2011
- Dietary Alpha-Linolenic Acid Inhibits Angiotensin-Converting Enzyme Activity and mRNA Expression Levels in the Aorta of Spontaneously Hypertensive RatsJournal of Oleo Science, 2009
- Oxidative Stability of Tree Nut OilsJournal of Agricultural and Food Chemistry, 2008
- Physicochemical and Stability Characteristics of Flaxseed Oils During Pan‐heatingJournal of the American Oil Chemists' Society, 2007
- Changes Induced by UV Radiation during Virgin Olive Oil StorageJournal of Agricultural and Food Chemistry, 2006
- Dietary α-Linolenic Acid Intake and Risk of Sudden Cardiac Death and Coronary Heart DiseaseCirculation, 2005
- Dietary intake of α-linolenic acid and risk of fatal ischemic heart disease among womenThe American Journal of Clinical Nutrition, 1999
- High-Performance Liquid Chromatographic Determination of Chlorophyll Pigments in Vegetable Oils and Fats : Collaborative StudyJournal of Japan Oil Chemists' Society, 1998
- Relative antioxidant activities of the seven tocopherolsJournal of the Science of Food and Agriculture, 1959