Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
10889172 | Innovative Food Science & Emerging Technologies | 2005 | 7 Pages |
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.
Related Topics
Life Sciences
Agricultural and Biological Sciences
Food Science
Authors
B.N. Shyamala, Sheetal Gupta, A. Jyothi Lakshmi, Jamuna Prakash,