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...

书目详细资料
发表在:	International Food Research Journal
主要作者:	2-s2.0-79851470429
格式:	文件
语言:	English
出版:	2011
在线阅读:	https://www.scopus.com/inward/record.uri?eid=2-s2.0-79851470429&partnerID=40&md5=ed8585979ca67cee22c76752331ec796

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