RELATIONSHIP BETWEEN SOME ANTIOXIDANTS AND PRESERVATIVES AND RATE OF STABILITY OF SOME FOOD STUFFS DURING STORAGE
MAJED MANSOUR ALHARIRI;
Abstract
Antioxidants are the compounds that, when added to food products, especially to lipids and lipid-containing foods, can increase shelf life by retarding the process of lipid peroxidation, which is one of the major reasons for deterioration of food products
Other data
| Title | RELATIONSHIP BETWEEN SOME ANTIOXIDANTS AND PRESERVATIVES AND RATE OF STABILITY OF SOME FOOD STUFFS DURING STORAGE | Authors | MAJED MANSOUR ALHARIRI | Keywords | RELATIONSHIP BETWEEN SOME ANTIOXIDANTS AND PRESERVATIVES AND RATE OF STABILITY OF SOME FOOD STUFFS DURING STORAGE | Issue Date | 2008 | Description | Antioxidants are the compounds that, when added to food products, especially to lipids and lipid-containing foods, can increase shelf life by retarding the process of lipid peroxidation, which is one of the major reasons for deterioration of food products |
Attached Files
| File | Size | Format | |
|---|---|---|---|
| 16522m5257.pdf | 40.82 kB | Adobe PDF | View/Open |
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