EVALUATION OF ANTIOXIDANT ACTIVITY OF SOME SPICES AND THEIR APPLICATION IN CROISSANT AND FILLING CREAM
Natural antioxidants have gained considerable interest in recent years for their role in preventing the auto oxidation of fats, oils and fat containing food products. In this study, six spices containing natural antioxidants were evaluated for their re-tarding fat oxidation compared to butylated hy-...
| Main Author: | |
|---|---|
| Format: | Article |
| Language: | Arabic |
| Published: |
The Union of Arab Universities
2008-03-01
|
| Series: | Arab Universities Journal of Agricultural Sciences |
| Subjects: | |
| Online Access: | https://ajs.journals.ekb.eg/article_14609_cc98a702b84c9f21bc27b0a20697fc98.pdf |