Article ID Journal Published Year Pages File Type
10889172 Innovative Food Science & Emerging Technologies 2005 7 Pages PDF
Abstract
This paper presents an interesting approach using leafy vegetable extract with antioxidative properties to prevent oxidative damage during storage of heated oils. The temperature stability of antioxidants from leavy vegetables would allow to produce highly useful antioxidantive extracts from vegetable processing wastes.
Keywords
Related Topics
Life Sciences Agricultural and Biological Sciences Food Science
Preview
Leafy vegetable extracts-antioxidant activity and effect on storage stability of heated oils
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