Studies on a natural antioxidant for stabilization of edible oil and comparison with synthetic antioxidants

Journal of Food Engineering

Volumn 74, Issue 4, 2006, Pages 542-545

  Bera, D ^a   Lahiri, D ^a   Nag, A ^a  

^a INDIAN INSTITUTE OF TECHNOLOGY   (India)

Author keywords

Ajowan powder and synthetic antioxidants; Flaxseed oil; Omega 3

Indexed keywords

ANTIOXIDANTS; COST ACCOUNTING; FATTY ACIDS; OXIDATION; THERMODYNAMIC STABILITY;

AJOWAN POWDER AND SYNTHETIC ANTIOXIDANTS; FLAXSEED OIL; OMEGA-3; SYNTHETIC ANTIOXIDANTS;

OILS AND FATS;

CARUM CARVI; TRACHYSPERMUM COPTICUM;

EID: 31944432392     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2005.03.042     Document Type: Article

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