Effects of antioxidants on the quality of fats
2000
Skvarca, M. (Ljubljana Univ. (Slovenia). Biotechnical Fac., Food Science and Technology Dept.)
The quality of fats and oils during oxidative deterioration from natural and synthetic antioxidants, composition and processing technology, packing and storage are depended. Effects of various antioxidants (tocopherol,ascorbyl palmitate, BHA, BHT, TDHQ, galatte esters) on the quality of fats are presented. Example of antioxidant aplication of the frying oils, fried food products and emulsion products are described.
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书目信息
Bitencevi zivilski dnevi
期
20
页码
p. 179-190
其它主题
Oxidacion
语言
斯洛文尼亚语
注释
Summaries (En, Sl)
2 tables; 25 ref.
ISBN
961-6333-09-7
翻译的标题
Ucinek antioksidantov na kakovost mascob
类型
Summary; Conference
来源
Antioxidants in Food Science and Technology. Proceedings of tematic survey of topic in food science and technology and nutrition for postgraduate studies., Zlender, B.Gasperlin, L. (Eds.).- Ljubljana (Slovenia), 2000.- ISBN 961-6333-09-7
粮农组织大会
20th Food Technology Days 2000 dedicated to Prof. F. Bitenc, Portoroz (Slovenia), 26-27 Oct 2000
2001-08-15
AGRIS AP