Now showing items 1-2 of 2
Oxidative stability of soybean oil added to coffee husk extract (Coffea arabica L.) under accelerated storage conditions
(Food Science And Technology, 2017-12-01) [Artigo]
Several plants have been studied as potential sources of natural antioxidants for use in the food industry, especially polyphenols. The aim of this study was to evaluate the effects of hydroalcoholic extract from coffee ...
Effect of rosemary (Rosmarinus officinalis) extracts on the oxidative stability and sensory acceptability of soybean oil
(Journal of the Science of Food and Agriculture, 2014) [Artigo]
Background: Plant extracts have b een used as an alternative to the use of synthetic antioxidants in order to preserve oils fromoxidative degradation. Additionally, these extracts add special flavors and aromas to the food. ...