prikaz prve stranice dokumenta Influence of antioxidants addition on the oxidative stability of a mixture of sunflower and corn oils
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Influence of antioxidants addition on the oxidative stability of a mixture of sunflower and corn oils
U: Proceedings of the 7th International Congress Flour - Bread '13 [and] 9th Croatian Congress of Cereal Technologists. / Jukić, Marko; Koceva Komlenić, Daliborka (ur.). Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, 2014. str. 237-245. urn:nbn:hr:109:894954
Moslavac, Tihomir; Pozderović, Andrija; Pichler, Anita; Nosić, Tonka

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Flour - Bread '13 : Proceedings of the 7th International Congress Flour - Bread '13 and 9th Croatian Congress of Cereal Technologists | Knjiga
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Moslavac, T., Pozderović, A., Pichler, A. i Nosić, T. (2014). Influence of antioxidants addition on the oxidative stability of a mixture of sunflower and corn oils. U M. Jukić, (Ur.), D. Koceva Komlenić, (Ur.), Proceedings of the 7th International Congress Flour - Bread '13 [and] 9th Croatian Congress of Cereal Technologists (str. 237-245). Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek. Preuzeto s https://urn.nsk.hr/urn:nbn:hr:109:894954

Moslavac, Tihomir, et al. "Influence of antioxidants addition on the oxidative stability of a mixture of sunflower and corn oils." Proceedings of the 7th International Congress Flour - Bread '13 [and] 9th Croatian Congress of Cereal Technologists, Ur. Marko Jukić, Ur. Daliborka Koceva Komlenić, Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, 2014, str. 237-245. https://urn.nsk.hr/urn:nbn:hr:109:894954

Moslavac, Tihomir, Andrija Pozderović, Anita Pichler i Tonka Nosić. "Influence of antioxidants addition on the oxidative stability of a mixture of sunflower and corn oils." U Proceedings of the 7th International Congress Flour - Bread '13 [and] 9th Croatian Congress of Cereal Technologists, 237-245. Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, 2014. Citirano 13.04.2024.. https://urn.nsk.hr/urn:nbn:hr:109:894954

Moslavac, T., et al. (2014) 'Influence of antioxidants addition on the oxidative stability of a mixture of sunflower and corn oils', u Jukić, M. (ur.), Koceva Komlenić, D. (ur.), Proceedings of the 7th International Congress Flour - Bread '13 [and] 9th Croatian Congress of Cereal Technologists, Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Osijek, str. 237-245. Preuzeto s: https://urn.nsk.hr/urn:nbn:hr:109:894954 (Datum pristupa: 13.04.2024.)

Moslavac T, Pozderović A, Pichler A, Nosić T. Influence of antioxidants addition on the oxidative stability of a mixture of sunflower and corn oils. U: M. Jukić, ur., D. Koceva Komlenić, ur. Proceedings of the 7th International Congress Flour - Bread '13 [and] 9th Croatian Congress of Cereal Technologists. Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek; 2014. Str. 237-245. [pristupljeno 13.04.2024.] Dostupno na: https://urn.nsk.hr/urn:nbn:hr:109:894954

T. Moslavac, A. Pozderović, A. Pichler i T. Nosić, "Influence of antioxidants addition on the oxidative stability of a mixture of sunflower and corn oils", Proceedings of the 7th International Congress Flour - Bread '13 [and] 9th Croatian Congress of Cereal Technologists, M. Jukić i D. Koceva Komlenić, Ur. Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, 2014. [Online] Dostupno na: https://urn.nsk.hr/urn:nbn:hr:109:894954 [Citirano: 13.04.2024.]

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Naslov (engleski)Influence of antioxidants addition on the oxidative stability of a mixture of sunflower and corn oils
AutorTihomir Moslavac
AutorAndrija Pozderović
AutorAnita Pichler
AutorTonka Nosić
UrednikMarko Jukić
UrednikDaliborka Koceva Komlenić
Autorova ustanovaSveučilište Josipa Jurja Strossmayera u Osijeku
Prehrambeno-tehnološki fakultet Osijek
Znanstveno / umjetničko
područje, polje i grana		BIOTEHNIČKE ZNANOSTI
Prehrambena tehnologija
Sažetak (engleski)
Oxidative stability is an important parameter in evaluation the quality of oils and fats, as it gives a good estimation of their susceptibility to oxidative deterioration. It is generally accepted that natural antioxidants are more potent, more efficient and safer than synthetic antioxidants. The aim of this study was to investigate the oxidative stability of sunflower oil, corn germ oil, and mixtures there of (50:50), and the effect of addition of rosemary extract (StabilEnhance ® OSR and OxyLess ® CS of 0.1% and 0.3%), and propyl gallate (0.01%) on the extension oxidative stability of the oil mixture (50:50). A determination of oxidation stability of oils and their combination, and the effect of antioxidants (rosemary extract and propyl gallate) was conducted by a test of rapid oxidation of oil (Schaal oven and Rancimat test). The result of oil oxidation was expressed by the induction period (IP), a protective factor (PF) and by antioxidant activity of antioxidants (AA). The stability of a mixture of oil is proportional to the induction period. From these results it can be concluded that an addition of corn germ oil (50%) in sunflower oil led to changes in the oxidation stability of oil blends expressed within the induction period. The addition of corn germ oil in sunflower oil prolongs the stability of blends of oil degradation by oxidation. The natural antioxidant rosemary extract OxyLess®CS significantly increases the oxidative stability of a mixture of sunflower and corn oils compared to StabilEnhance®OSR and propyl gallate.
Ključne riječi (engleski)
Jezikengleski
Vrsta publikacijeZnanstveni rad - Izvorni znanstveni rad
Status objaveObjavljen
Vrsta recenzijeRecenziran - međunarodna recenzija
Verzija publikacijeObjavljena verzija rada (izdavačev PDF)
Naslov zbornikaProceedings of the 7th International Congress Flour - Bread '13 [and] 9th Croatian Congress of Cereal Technologists
Naslov serijeFlour - Bread
Brojčani podacistr. 237-245
p-ISSN1848-2562
URN:NBNurn:nbn:hr:109:894954
Datum objave publikacije2014
SkupNaziv: 7th International Congress Flour - Bread '13 [and] 9th Croatian Congress of Cereal Technologists
Kratica: Flour - Bread
Lokacija: Opatija, Hrvatska
Datum početka: 2013-10-16
Datum završetka: 2013-10-18
Vrsta izlaganja: Predavanje
Vrsta resursaTekst
IzdavačJosip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek
Mjesto izdavanjaOsijek
Prava pristupaOtvoreni pristup
Uvjeti korištenjaIkona licence Imenovanje-Nekomercijalno-Dijeli pod istim uvjetima 4.0 međunarodna (CC BY-NC-SA 4.0)
Datum i vrijeme pohrane2021-01-08 11:12:41