Development of culinary fats with increased oxidative stability
نویسندگان
چکیده
منابع مشابه
Effect of cinnamaldehyde on oxidative stability of several fats and oils at elevated temperatures
Natural antioxidants recently have gained popularity since synthetic ones have toxic and carcinogenic effects. In the present study, effect of temperature (120, 150 and 180°C) and cinnamaldehyde on oxidative stability of several oils (olive, hazelnut and palm oils) and fats (milkfat and butter) was examined. In order to compare the results with the synthetic antioxidant, butylated hydroxy tolue...
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Background and Objectives: Virgin olive oil is a vastly consumed product, with widespread appreciation for its good nutritional and health properties. However, oxidation can reduce its quality. The aim of this study was to investigate how the essential oil of Zataria multiflora (Shirazi thyme) can contribute to the prevention of virgin olive oil oxidation in comparison with the actions of &alph...
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The quality of locally available Ghee and oils was investigated at the department of Agricultural Chemistry, NWFP Agricultural University, Peshawar, Pakistan during May – October, 2005. Different brands of Ghee i.e. Shama Banaspati, Gulab Banaspati, Kohinoor Banaspati and Fauji Banaspati and Oil (Handi Cooking Oil) were analyzed for vitamin A contents and quality parameters (acid and iodine val...
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ژورنال
عنوان ژورنال: Bulletin of the National Technical University «KhPI» Series: New solutions in modern technologies
سال: 2018
ISSN: 2413-4295,2079-5459
DOI: 10.20998/2413-4295.2018.26.39