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.
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书目信息
页码
v.175-182(2)
其它主题
Peroxyde; Peroxidos; Qualite; Aptitud para la conservacion; Aptitude a la conservation
语言
英语
注释
references. AVAILABILITY: US (DNAL TP373.5.J6).
类型
Journal Article; Journal Part
来源
Journal-of-food-quality (USA). (May 1991). v. 14(2) p. 175-182.
团体作者
National Dairy Research Institute, Karnal
Forest Research Inst. of Malaysia (FRIM), Kepong Kuala Lumpur (Malaysia).
2012-11-15
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