Evaluation of the antioxidant potential of some Malaysian herbal aqueous extracts as compared with synthetic antioxidants and ascorbic acid in cakes

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Evaluation of the antioxidant potential of some Malaysian herbal aqueous extracts as compared with synthetic antioxidants and ascorbic acid in cakes

Efficacy of some Malaysian herbal aqueous extracts, BHA/BHT (synthetic antioxidants) and ascorbic acid in retarding oxidative rancidity was tested with cakes. The development of lipid oxidation products during 15 days at room temperature was evaluated by means of Peroxide Value (PV) and Thiobarbitur...

書誌詳細
出版年:	International Food Research Journal
第一著者:	2-s2.0-79851470429
フォーマット:	論文
言語:	English
出版事項:	2011
オンライン･アクセス:	https://www.scopus.com/inward/record.uri?eid=2-s2.0-79851470429&partnerID=40&md5=ed8585979ca67cee22c76752331ec796

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