Oxidative-antioxidative interactions in the processing of edible oils
This study investigates the interplay of naturally occurring pro- and antioxidants during deep-fat frying. The study has significance to the food industry because knowledge of these interactions are important for maintaining the sensory and nutritional quality of fried food. Antioxidant protection w...
| Main Author: | |
|---|---|
| Language: | ENG |
| Published: |
ScholarWorks@UMass Amherst
1990
|
| Subjects: | |
| Online Access: | https://scholarworks.umass.edu/dissertations/AAI9035416 |