Work

The Effect of Pistachio Green Hull Extract on the Phenolic Compounds, Peroxide Value and Carbonyl Value of Salmon Oil Emulsion in Water

Year: 2024

Type: article

Abstract: Ahmad Shakerardekani, Sara Banihashemi, Elham Taghavi and Afsaneh Morshedi In this research, the extract of pistachio hull was used to delay the oxidation of fish oil emulsion in water. Total phenolic compounds, peroxide value and carbonyl value of salmon oil was measured for 3 months storage.

Source: Journal of Food Chemistry and Nanotechnology

DOI: 10.17756/jfcn.2024-184

Language: English

Topic: Edible Oils Quality and Analysis

Subfield: Organic Chemistry

Field: Chemistry

Domain: Physical Sciences

SDG: Zero hunger

Open Access status: diamond

OpenAlex ID: W4402198945

FWCI:

Cites: 15

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Related to: 10