Oxidative stability of animals fats
1995
Vrbaski, Z. (Prirodno-matematicki fakultet, Novi Sad (Yugoslavia). Institut za hemiju) | Budincevic, M. | Starinac, M. | Miljkovic, B.
Substances which slower down the increase of hydroperoxides content were added to three samples of animal fats. The experiments were performed at 60 deg C and in dark. The substrates were as follows: edible lard (obtained by wet rendering) and rendered nonedible lard. Edible sunflower oil and wheat gluten (and lecitin) were tempered at 220 deg C and the clear oily layer was used as the extract with antioxidative effect. The application of 10 and 20 of this extract significantly slowered the increase of hydroperoxides content.
Show more [+] Less [-]AGROVOC Keywords
Bibliographic information
This bibliographic record has been provided by Unassigned data from Yugoslavia