By-products from fruit processing

The oxidative stability of soybean oil added of extracts from by-products generated in the pulp processing of mango (CM), Barbados cherry (CB) and guava (CG), as well as the combination of these extracts with the antioxidants butylated hydroxytoluene (BHT) and tertiary butylhydroquinone (TBHQ), were...

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Veröffentlicht in:	Journal of thermal analysis and calorimetry 2017-12, Vol.130 (3), p.1229-1235
Hauptverfasser:	Araújo, Kassandra L. G. V, Magnani, Marciane, Nascimento, Jaqueline A, Souza, Aline L, Epaminondas, Poliana S, Queiroz, Neide, S. Aquino, Jailane
Format:	Artikel
Sprache:	eng
Schlagworte:	Antioxidants Antioxidants (Nutrients) Byproducts Calorimetry Differential scanning calorimetry Fish oils Guava Oxidation Soybean oil Soybeans Stability analysis
Online-Zugang:	Volltext
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