Synthetic and Natural Antioxidants Used in the Oxidative Stability of Edible Oils: An Overview

Autor:	Dioneire Amparo Dos Anjos, Suzana Caetano da Silva Lannes, Marcondes Viana da Silva, Eduardo Bruno Macêdo Viana, Ingrid Alves Santos, Mariana Romana Correia Santos, Carmen Wobeto, Neuza Jorge, Izis Rafaela Alves Silva, Neuma Gonçalves Barbosa de Lima
Rok vydání:	2021
Předmět:	Lipid peroxidation chemistry.chemical_compound Chemistry General Chemical Engineering Food science Production chain Food Science
Zdroj:	Food Reviews International. 38:349-372
ISSN:	1525-6103 8755-9129
Popis:	Lipid peroxidation is a critical factor in the edible oils production chain. To minimize this process, several studies have been developed using synthetic antioxidants, which are widely used in oil...
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::c0d8db94cf3c95cfb08387e73f4c2e66 https://doi.org/10.1080/87559129.2020.1869775 Zobrazit plný text záznamu