EFFECT OF ANTIOXIDANTS ON CHANGES OF EDIBLE OILS DURING HEAT TREATMENTS
MAGDY FOUAD TAWFIK OSMAN;
Abstract
The effect of some plant extracts and phenolic compounds on the oxidative stability of corn oil during heating at 60, 100 and 180oC were investigated. This investigation was carried out to search for the most potent antioxidants under high temperature con
Other data
| Title | EFFECT OF ANTIOXIDANTS ON CHANGES OF EDIBLE OILS DURING HEAT TREATMENTS | Authors | MAGDY FOUAD TAWFIK OSMAN | Keywords | EFFECT OF ANTIOXIDANTS ON CHANGES OF EDIBLE OILS DURING HEAT TREATMENTS | Issue Date | 2008 | Description | The effect of some plant extracts and phenolic compounds on the oxidative stability of corn oil during heating at 60, 100 and 180oC were investigated. This investigation was carried out to search for the most potent antioxidants under high temperature con |
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