Evaluation of antioxidant activity of methanolic extract from peanut hulls in fried potato chips

Plant Foods for Human Nutrition

Volumn 58, Issue 1, 2003, Pages 75-83

  Rehman, Zia Ur ^a  

^a Biotechnology and Food Research Centre Lahore   (Pakistan)

Author keywords

Antioxidant activity; Free fatty acids; MEPH; Peroxide value; Potato chips

Indexed keywords

ANTIOXIDANT; FATTY ACID; PEROXIDE; PLANT EXTRACT;

ARTICLE; CHEMISTRY; DOSE RESPONSE; EVALUATION; FOOD HANDLING; FOOD PRESERVATION; METHODOLOGY; PEANUT; POTATO; TEMPERATURE; TIME;

ANTIOXIDANTS; ARACHIS HYPOGAEA; DOSE-RESPONSE RELATIONSHIP, DRUG; EVALUATION STUDIES; FATTY ACIDS, NONESTERIFIED; FOOD HANDLING; FOOD PRESERVATION; PEROXIDES; PLANT EXTRACTS; SOLANUM TUBEROSUM; TEMPERATURE; TIME FACTORS;

ARACHIS HYPOGAEA; SOLANUM TUBEROSUM;

EID: 0038758791     PISSN: 09219668     EISSN: None     Source Type: Journal    
DOI: 10.1023/A:1024031522588     Document Type: Article

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