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Автор: Ibrahim A.Baker and Jalal E.Alkass
Год: 2013
Издание:
[не указано]
Страниц: 228
ISBN: 9783639510201
The development of oxidation reactions during manufacture, handling or storage of meat products is a major concern for food technologists. To retard or prevent lipid oxidation, synthetic antioxidants such as butylated hydroxyanisole (BHA) and Butylated hydroxytoluene (BHT), tertiary-butylhydoquinone, and propyl gallate have been added. however, because of the potential health hazards of these antioxidants in food has led to search for antioxidants naturally occurring in plants as alternative sources from safety view point.
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