Antioxidant activities of orange peel extract in ghee (butter oil) stored at different storage temperatures

Antioxidant activities of butylatedhydroxyanisole (BHA) and orange peel powder extract in ghee stored at different storage temperatures (T1:6 ± 2 °C; T2: 32 ± 2 °C; T3:60 ± 2 °C) were evaluated during storage period of 21 days. Peroxide value (PV), thiobarbituric acid (TBA), radical scavenging activ...

Disgrifiad llawn

Wedi'i Gadw mewn:
Manylion Llyfryddiaeth
Cyhoeddwyd yn:J Food Sci Technol
Prif Awduron: Asha, A., Manjunatha, M., Rekha, R. M., Surendranath, B., Heartwin, P., Rao, J., Magdaline, E., Sinha, Chitranayak
Fformat: Artigo
Iaith:Inglês
Cyhoeddwyd: Springer India 2015
Pynciau:
Original Article
Mynediad Ar-lein:https://ncbi.nlm.nih.gov/pmc/articles/PMC4648862/
https://ncbi.nlm.nih.gov/pubmed/26604397
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-015-1911-3
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