Enzymatic lipophilization of phenolic extract from rowanberry (Sorbus aucuparia) and evaluation of antioxidative activity in edible oil

• Published in: LWT - Food Science and Technology
• Main Authors: Aladedunye, Felix, Niehaus, Karsten, Bednarz, Hanna, Thiyam-Hollander, Usha, Fehling, Eberhard, Matthaeus, Bertrand
• Format: Article in Journal/Newspaper
• Language: English
• Published: Elsevier BV 2015
• Subjects: Frying stability; Rowanberry; Phenolic extract; Lipophilization; oil; Edible; Fries; Antarc*; Antarctica
• Online Access: https://pub.uni-bielefeld.de/record/2710418

Aladedunye F, Niehaus K, Bednarz H, Thiyam-Hollander U, Fehling E, Matthaeus B. Enzymatic lipophilization of phenolic extract from rowanberry (Sorbus aucuparia) and evaluation of antioxidative activity in edible oil. LWT - Food Science and Technology . 2015;60(1):56-62. Phenolic extracts from Sorbus...