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.
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Эту запись предоставил Unassigned data from Yugoslavia