Oxidative stability of the lipid fraction in cookies – the EPR study

Oxidative stability of the lipid fraction in cookies – the EPR study

Cookies are a group of convenient food products that are popular among consumers. They may contain high amounts of fats, which can be prone to oxidation. To retard the oxidative deterioration, synthetic and natural antioxidants may be added. Herb and spice extracts can be sources of natural biologic...

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Bibliographic Details
Main Authors: Zawada Katarzyna, Kozłowska Mariola, Żbikowska Anna
Format: Article
Language:English
Published: Sciendo 2015-07-01
Series:Nukleonika
Subjects:
cookies
epr spectroscopy
oxidative stability
rosemary
thyme
Online Access:https://doi.org/10.1515/nuka-2015-0083

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