Characterization and Application of Peanut Root Extracts
Lipid oxidation is one of the leading causes of food quality degradation. Manufacturers typically add antioxidants or purge a productâ s package of oxygen to inhibit oxidation and the resulting off-flavors. Synthetic antioxidants (e.g. BHT, BHA) and some natural antioxidants (e.g. α-tocopherol)...
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| Format: | Others |
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Virginia Tech
2014
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| Online Access: | http://hdl.handle.net/10919/40264 http://scholar.lib.vt.edu/theses/available/etd-10272009-123057/ |