Antioxidants for food fats and oils
- 1 August 1972
- journal article
- Published by Wiley in Journal of Oil & Fat Industries
- Vol. 49 (8) , 468-472
- https://doi.org/10.1007/bf02582481
Abstract
Types of antioxidants currently available for food fats and oils are listed, and theoretical and practical aspects of selecting the proper ones for various food uses are reviewed. Consideration is given to relative potencies, modes of application, regulations governing use, and some of the more prominent problems encountered in their commercial applications. A brief look is taken into future needs and possible developments with fat and oil antioxidants.Keywords
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