Shakerardekani, A

[ 1 ] - Study on the Pistachio Oil Oxidative Stability Increase Using Monoglyceride Emulsifier and Carotino Oil at 60°C

Background and Objectives: Stability of the products made from pistachios depends on stability of the oil. Oxidized oil includes unpleasant taste and thus its quality and shelf-life decreases. The aim of this study was to assess pistachio oil oxidation stability alone and in combination with Carotino oil and monoglyceride emulsifier using method of accelerated temperature (60 °C).  Materials &...