Comparison of the Antioxidant Effect of Microencapsulated and Un-microencapsulated Sodium Selenite with Butyl Hydroxyanisole in Soybean Oil
Microencapsulation of sodium selenite (15000 ppm) was carried out, comprising the following combination: Arabic gum (25, 26, 27, 28 and 29%) and a proportionate amount of Farsi gum (1, 2, 3, 4 and 5%) and using the solvent evaporation method, where the Ethanol purity percentages (80, 85, 90, 95 and...
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | fas |
| Published: |
Research Institute of Food Science and Technology
2020-04-01
|
| Series: | Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī |
| Subjects: | |
| Online Access: | https://journals.rifst.ac.ir/article_101897_f86991f7c6bbf829b302d6e703224e04.pdf |