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Effect of Some Plant Extracts on Quality of Lamb Meat During Storage
Effect of Some Plant Extracts on Quality of Lamb Meat During Storage
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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 so…
  • Leidėjas:
  • Metai: 2013
  • Puslapiai: 228
  • ISBN-10: 3639510208
  • ISBN-13: 9783639510201
  • Formatas: 15.2 x 22.9 x 1.3 cm, minkšti viršeliai
  • Kalba: Anglų

Effect of Some Plant Extracts on Quality of Lamb Meat During Storage (el. knyga) (skaityta knyga) | knygos.lt

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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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  • Autorius: Ibrahim A Baker
  • Leidėjas:
  • Metai: 2013
  • Puslapiai: 228
  • ISBN-10: 3639510208
  • ISBN-13: 9783639510201
  • Formatas: 15.2 x 22.9 x 1.3 cm, minkšti viršeliai
  • Kalba: Anglų

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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