A comparative study between natural and synthetic antioxidants: Evaluation of their performance after incorporation into biscuits

Food Chemistry

Volumn 216, Issue , 2017, Pages 342-346

  Caleja, Cristina ^a,b   Barros, Lillian ^a   Antonio, Amilcar L ^a   Oliveira, M Beatriz P P ^b   Ferreira, Isabel C F R ^a  

^a INSTITUTO POLITÉCNICO DE BRAGANÇA   (Portugal)

^b UNIVERSITY OF PORTO   (Portugal)

Author keywords

Antioxidant; Biscuits; Butylated hydroxyl anisole (BHA); Foeniculum vulgare Mill.; Matricaria recutita L.

Indexed keywords

AGENTS; FATTY ACIDS; FOOD ADDITIVES;

ANTI-OXIDANT ACTIVITIES; BISCUITS; BUTYLATED HYDROXYL ANISOLES; ENVIRONMENT FRIENDLY; FOENICULUM VULGARE MILL; MATRICARIA RECUTITA L; NUTRITIONAL PROFILES; SYNTHETIC ANTIOXIDANTS;

ANTIOXIDANTS;

BUTYLATED HYDROXYANISOLE; CARBOHYDRATE; CHAMOMILE; FATTY ACID; PHENOL DERIVATIVE; ANTIOXIDANT; PLANT EXTRACT;

ANTIOXIDANT ACTIVITY; ARTICLE; BISCUIT; COMPARATIVE STUDY; CONTROLLED STUDY; EXTRACTION; FENNEL; MATRICARIA RECUTITA; NONHUMAN; NUTRITIONAL VALUE; STORAGE; CHEMISTRY; FOENICULUM; FOOD;

ANTIOXIDANTS; BUTYLATED HYDROXYANISOLE; CHAMOMILE; FOENICULUM; FOOD; PHENOLS; PLANT EXTRACTS;

EID: 84983637858     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.08.075     Document Type: Article

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