Effects of α-tocopherol, β-carotene and ascorbyl palmitate on oxidative stability of butter oil triacylglycerols

Food Chemistry

Volumn 123, Issue 3, 2010, Pages 622-627

  Karabulut, Ihsan ^a  

^a INONU UNIVERSITY   (Turkey)

Author keywords

Tocopherol; Carotene; Ascorbyl palmitate; Butter; Oxidation; P Anisidine value; Peroxide value; Triacylglycerol

Indexed keywords

ACTIVATED CARBON; ALPHA TOCOPHEROL; ANTIOXIDANT; ASCORBYL PALMITATE; BETA CAROTENE; TRIACYLGLYCEROL;

ANTIOXIDANT ACTIVITY; ARTICLE; BUTTER; COLUMN CHROMATOGRAPHY; CONCENTRATION RESPONSE; CONTROLLED STUDY; DRUG POTENTIATION; FOOD COMPOSITION; OXIDATION;

EID: 77954622879     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.04.080     Document Type: Article

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