Studies on a natural antioxidant for stabilization of edible oil and comparison with synthetic antioxidants-Reference-Cited by-同舟云学术

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Studies on a natural antioxidant for stabilization of edible oil and comparison with synthetic antioxidants

Published:2006-06 Issue:4 Volume:74 Page:542-545
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Bera D.,Lahiri D.,Nag A.

Publisher

Elsevier BV

Subject

Food Science

Reference8 articles.

1. The potenial aspects of lipid oxidation products in food;Addis,1991

2. Antioxidants and lipid oxidation in foods;Adegoke;Journal Food Science and Technology,1998

3. Toxicological aspects of antioxidants used as food additives;Barlow,1990

4. The chemical analysis of food;David,1990

5. Studies on auto oxidants their carcinogenic and modifying effects on chemical carcinogenesis;Ito;Food and Chemical Toxicology,1986

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