with the collaboration of Iranian Food Science and Technology Association (IFSTA)
Volume 20 (2024)
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Volume 17 (2021)
Volume 16 (2020)
Volume 15 (2019)
Volume 14 (2018)
Volume 13 (2017)
Volume 12 (2016)
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Volume 9 (2013)
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Volume 1 (2005)
Evaluating antioxidant properties of pulp and skin of fig extracts and application in canola oil as replacing synthetic antioxidant

Elahe Maghsoudlou; Reza Esmaeilzadeh kenari; Zeynab Raftani Amiri

Volume 13, Issue 4 , September and October 2017, , Pages 503-516

https://doi.org/10.22067/ifstrj.v1395i0.51210

Abstract
  Introduction: Lipid oxidation is a complex series of reactions that occurs during processing, storage and final preparation of foods containing lipids (Bera et al., 2006). Among the various methods of protection against oxidation, specific additives are used which are antioxidants (Pokorny et al., 2006).Polyphenols ...  Read More