Application and stability of natural antioxidants in edible oils in order to substitute synthetic additives

Journal of Food Science and Technology

Volumn 52, Issue 3, 2015, Pages 1272-1282

  Taghvaei, Mostafa ^a   Jafari, Seid Mahdi ^a  

^a GORGAN UNIVERSITY OF AGRICULTURAL SCIENCES AND NATURAL RESOURCES   (Iran)

Author keywords

Edible oils; Natural antioxidants; Plant extracts; Stability; Synthetic antioxidants

Indexed keywords

ADDITIVES; ANTIOXIDANTS; CONVERGENCE OF NUMERICAL METHODS; FREE RADICALS; PLANT EXTRACTS; STABILITY; TEA; THERMODYNAMIC STABILITY;

FOOD INDUSTRIES; HEAT PROCESSING; INITIATION AND PROPAGATION; MEDICINAL PLANTS; NATURAL ADDITIVES; NATURAL ANTIOXIDANTS; SYNTHETIC ADDITIVES; SYNTHETIC ANTIOXIDANTS;

OILS AND FATS;

EID: 84924223370     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-013-1080-1     Document Type: Review

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