Enhancement of the shelf-life of flavored butter oils by synthetic antioxidants.

Wadhwa B.K.; Kaur S.; Jain M.K.

Enhancement of the shelf-life of flavored butter oils by synthetic antioxidants.

1991

Wadhwa B.K. | Kaur S. | Jain M.K.

The shelf-life of flavored butter oils was enhanced by adding permitted antioxidants butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) at 0.02% level. Such samples competed well with conventional ghee. Tertbutylhydroquinone (TBHQ) (permitted antioxidant for vegetable fats) showed the greatest antioxidant potency and could be recommended even at a very low level (0.005%) for imparting a longer shelf-life to flavored butter oils.

Show more [+]

AGROVOC Keywords

alimentos bha bht butter oil calidad foods ghee grasa oleosa de mantequilla huile de beurre keeping quality peroxides produit alimentaire quality quinonas quinone quinones

Bibliographic information

Published in

Journal of food quality

Volume 14 ISSN 0146-9428

Pagination

v.175-182(2)

Other Subjects

Peroxyde; Peroxidos; Qualite; Aptitud para la conservacion; Aptitude a la conservation

Language

English

Note

references. AVAILABILITY: US (DNAL TP373.5.J6).

Type

Journal Article; Journal Part

Source

Journal-of-food-quality (USA). (May 1991). v. 14(2) p. 175-182.

Corporate Author

National Dairy Research Institute, Karnal

Forest Research Inst. of Malaysia (FRIM), Kepong Kuala Lumpur (Malaysia).

In AGRIS since: 2012-11-15

Format: AGRIS AP

Data Provider

This bibliographic record has been provided by Wolters Kluwer

Discover this data provider's collection in AGRIS

Lookup at Google Scholar

If you notice any incorrect information relating to this record, please contact us at [email protected]

FAO AGRIS - International System for Agricultural Science and Technology

Share

Enhancement of the shelf-life of flavored butter oils by synthetic antioxidants.

1991

AGROVOC Keywords

Bibliographic information