100
S. Ghosh et al.
Depree JA, Savage GP (2001) Physical and flavor stability of mayonnaise. Trends Food Sci Technol
12:157–163
Fatma B, Mohamed KF, Barba SR, Semia EC (2016) Antioxidant properties of water soluble gum
from flax seed hull. Antioxidants (Basel) 5(3):26
Gorinstein OJ, Medina V, Nicolas JO, Simon T (2007) The total polyphenols and the antioxidant
potentials of some selected cereals and pseudocereals. Eur Food Res Technol 225(3):321–328
Harper CR, Edwards MJ, DeFilippis AP, Jacobson TA (2006) Flaxseed oil increases the plasma
concentrations of cardioprotective (n-3) fatty acids in humans. J Nutr 136(1):83–87
Hermund DB, Karada˘ g A, Andersen U et al (2016) Oxidative stability of granola bars enriched
with multilayered fish oil emulsion in the presence of novel brown seaweed based antioxidants.
J AGR FOOD CHEM 64(44):8359–8368
Li C-Y, Kim H-W, Li H, Lee D-C, Rhee H-I (2014) Antioxidative effect of purple corn extracts
during storage of mayonnaise. Food Chem pp 1s52:592-6
Oomah BD, Berekoff B, Li-Chan ECY, Mazza G, Kenaschuk EO, Duguid SD (2007) Cadmiumbinding protein components of flaxseed: influence of cultivar and location. Food Chem
100(1):318–325
Patton S, Kurtz GW (1951) 2-Thiobarbituric acid as a reagent for detecting milk fat oxidation. J
Dairy Sci 34:669–674
Siregar C, Martono S, Rohman A (2018) Application of fourier transform infrared (FTIR) spectroscopy coupled with multivariate calibration for quantitative analysis of curcuminoid in tablet
dosage form. J App Pharma Sci 8(08):151–156
S. Ghosh et al.
Depree JA, Savage GP (2001) Physical and flavor stability of mayonnaise. Trends Food Sci Technol
12:157–163
Fatma B, Mohamed KF, Barba SR, Semia EC (2016) Antioxidant properties of water soluble gum
from flax seed hull. Antioxidants (Basel) 5(3):26
Gorinstein OJ, Medina V, Nicolas JO, Simon T (2007) The total polyphenols and the antioxidant
potentials of some selected cereals and pseudocereals. Eur Food Res Technol 225(3):321–328
Harper CR, Edwards MJ, DeFilippis AP, Jacobson TA (2006) Flaxseed oil increases the plasma
concentrations of cardioprotective (n-3) fatty acids in humans. J Nutr 136(1):83–87
Hermund DB, Karada˘ g A, Andersen U et al (2016) Oxidative stability of granola bars enriched
with multilayered fish oil emulsion in the presence of novel brown seaweed based antioxidants.
J AGR FOOD CHEM 64(44):8359–8368
Li C-Y, Kim H-W, Li H, Lee D-C, Rhee H-I (2014) Antioxidative effect of purple corn extracts
during storage of mayonnaise. Food Chem pp 1s52:592-6
Oomah BD, Berekoff B, Li-Chan ECY, Mazza G, Kenaschuk EO, Duguid SD (2007) Cadmiumbinding protein components of flaxseed: influence of cultivar and location. Food Chem
100(1):318–325
Patton S, Kurtz GW (1951) 2-Thiobarbituric acid as a reagent for detecting milk fat oxidation. J
Dairy Sci 34:669–674
Siregar C, Martono S, Rohman A (2018) Application of fourier transform infrared (FTIR) spectroscopy coupled with multivariate calibration for quantitative analysis of curcuminoid in tablet
dosage form. J App Pharma Sci 8(08):151–156