Minimization of peroxide formation rate in soybean oil by antioxidant combinations

Food Research International

Volumn 37, Issue 7, 2004, Pages 689-694

  Azeredo, Henriette M C ^a   Faria, José De Assis F ^b   Da Silva, Maria Aparecida A P ^b  

^a EMBRAPA AGROINDÚSTRIA TROPICAL   (Brazil)

^b UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Antioxidants; Difference from control test; Oxidation; Peroxide value; Soybean oil

Indexed keywords

ANTIOXIDANTS; PEROXIDES; PLASTIC BOTTLES; POLYVINYL CHLORIDES; REACTION KINETICS; REFINING;

CITRIC ACIDS; PEROXIDE FORMATION RATES (PFR);

VEGETABLE OILS;

GLYCINE MAX;

EID: 2942750521     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2004.03.002     Document Type: Article

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