Application of some spices in flavoring and preservation of cookies: 1-antioxidant properties of cardamom, cinnamon and clove

Deutsche Lebensmittel-Rundschau

Volumn 98, Issue 5, 2002, Pages 176-183

  Badei, Adel Z M ^a   El Akel, Ahmed T M ^a   Faheid, Siham M M ^a   Mahmoud, Barakat S M ^a  

^a CAIRO UNIVERSITY   (Egypt)

Author keywords

Antioxidant properties; Cardamom; Cinnamom clove

Indexed keywords

ANTIOXIDANTS; CONCENTRATION (PROCESS); FOOD PRESERVATION; FOOD PRESERVATIVES; GAS CHROMATOGRAPHY; HYDROCARBONS; MASS SPECTROMETRY;

COOKIES;

FLAVORS;

EID: 0036587938     PISSN: 00120413     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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