Oxidative stability of lipid fractions of sponge-fat cakes after green tea extracts application.
Differential scanning calorimetry
Green tea extract
Oxidative stability
Rancimat
Sponge-fat cakes
Journal
Journal of food science and technology
ISSN: 0022-1155
Titre abrégé: J Food Sci Technol
Pays: India
ID NLM: 0056471
Informations de publication
Date de publication:
May 2019
May 2019
Historique:
revised:
19
03
2019
accepted:
26
03
2019
entrez:
7
6
2019
pubmed:
7
6
2019
medline:
7
6
2019
Statut:
ppublish
Résumé
Oxidative stability of lipid fractions extracted from sponge-fat cakes enriched with green tea extracts and synthetic antioxidant (BHA) directly after baking and after 28 days of storage was investigated. This was achieved by the determination of peroxide (PV),
Identifiants
pubmed: 31168145
doi: 10.1007/s13197-019-03750-5
pii: 3750
pmc: PMC6525686
doi:
Types de publication
Journal Article
Langues
eng
Pagination
2628-2638Références
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