Butylated hydroxyanisole as an antioxidant for animal fats

Autor:	VeNona Swartz, B. W. Beadle, H. R. Kraybill, Helen Rezabek, L. R. Dugan, F. C. Vibrans
Rok vydání:	1949
Předmět:	Animal fat Methionine food.ingredient Antioxidant Hydroquinone General Chemical Engineering medicine.medical_treatment Organic Chemistry Lecithin chemistry.chemical_compound food chemistry Thiodipropionic acid medicine Organic chemistry Food science Butylated hydroxyanisole
Zdroj:	Journal of the American Oil Chemists’ Society. 26:449-453
ISSN:	1558-9331 0003-021X
DOI:	10.1007/bf02651464
Popis:	Butylated hydroxyanisole has been developed as a new and very effective antioxidant for animal fats. It is readily soluble in fats, and practically insoluble in water. It exhibits synergism with acids, hydroquinone, methionine, lecithin, and thiodipropionic acid. It is very effective in protecting foods made with lard against rancidity.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::bc09241cef8c870d948a765768c4ad8a https://doi.org/10.1007/bf02651464 Zobrazit plný text záznamu Full text from SpringerLink Plný text