Evaluation of the antioxidant potential of some Malaysian herbal aqueous extracts as compared with synthetic antioxidants and ascorbic acid in cakes
Efficacy of some Malaysian herbal aqueous extracts, BHA/BHT (synthetic antioxidants) and ascorbic acid in retarding oxidative rancidity was tested with cakes. The development of lipid oxidation products during 15 days at room temperature was evaluated by means of Peroxide Value (PV) and Thiobarbitur...
| 發表在: | International Food Research Journal |
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| 主要作者: | |
| 格式: | Article |
| 語言: | English |
| 出版: |
2011
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| 在線閱讀: | https://www.scopus.com/inward/record.uri?eid=2-s2.0-79851470429&partnerID=40&md5=ed8585979ca67cee22c76752331ec796 |