Please use this identifier to cite or link to this item:
http://acervodigital.unesp.br/handle/11449/21917
- Title:
- Antioxidantes utilizados em óleos, gorduras e alimentos gordurosos
- Antioxidants used in oils, fats and fatty foods
- Universidade Estadual Paulista (UNESP)
- 0100-4042
- Lipid oxidation is certainly one of the most important alterations that affect both oils or fats and foods that contain them. It is responsible for the development of unpleasant taste and smell in foods, making them unsuitable for consuming. The use of antioxidants permits a longer useful life of these products. This work presents a bibliographic review of research carried out in order to evaluate the antioxidant activity of natural or synthetic substances used in the conservation of food lipid. Among such substances, the following antioxidants are highlighted: butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), tertiary butylhydroquinone (TBHQ), propyl gallate (PG), tocopherols, phenolic acids and isolated compounds from rosemary and oregano.
- 1-Jul-2006
- Química Nova. Sociedade Brasileira de Química, v. 29, n. 4, p. 755-760, 2006.
- 755-760
- Sociedade Brasileira de Química
- lipid oxidation
- Natural antioxidant
- synthetic antioxidants
- http://dx.doi.org/10.1590/S0100-40422006000400023
- http://hdl.handle.net/11449/21917
- Acesso aberto
- outro
- http://repositorio.unesp.br/handle/11449/21917
There are no files associated with this item.
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.