Sahasrabudhe, M. R. (1953) Comparative evaluation of antioxidants for groundnut oil and its hydrogenated products. Journal of Scientific and Industrial Research, 12B. pp. 63-67.
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Abstract
Eight common antioxidants have been
evaluated for their antioxygenic efficiencies
at concentrations of 0-01-0·10 per cent in
refined and hydrogenated groundnut oils by
the active oxygen method. Synergistic effect
of citric acid and the combined effects of some
of the antioxidants have also been determined.
Butylated hydroxy anisole and propyl gallate
appear to be most effective as individual
antioxidants, as well as in mixtures with
citric acid and lecithin.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | antioxidants, edible products, groundnut oil, hydrogenated product |
| Subjects: | 600 Technology > 08 Food technology > 19 Lipids-oils/fats 600 Technology > 08 Food technology > 19 Lipids-oils/fats > 05 Nuts 600 Technology > 08 Food technology > 32 Antioxidants |
| Divisions: | Lipid Science and Traditional Foods |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 14 Aug 2012 09:58 |
| Last Modified: | 14 Aug 2012 09:58 |
| URI: | http://ir.cftri.res.in/id/eprint/3552 |
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