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Performance of Different Natural Antioxidant Compounds in Frying Oil
In this study, the natural green tea extract, purified lycopene, purified resveratrol and purified γ-oryzanol were added into peanut oil and their antioxidant performances were evaluated during frying. Moreover, the sensory properties of fried dough were evaluated to determine the consumption feasib...
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| Main Authors: | , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
University of Zagreb
2016-01-01
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| Colecção: | Food Technology and Biotechnology |
| Assuntos: | |
| Acesso em linha: | http://hrcak.srce.hr/file/228595 |
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