Evaluation of antioxidant activity of some plant extracts and their effects on the stability of lipids in biscuits

Faculty Agriculture Year: 2014
Type of Publication: ZU Hosted Pages:
Authors:
Hefnawy Taha Mansour Hefnawi
Journal: J Food and Dairy Sci., J Food and Dairy Sci., Volume:
Keywords : Evaluation , antioxidant activity , some plant , extracts    
Abstract:
The aim of this investigation was to study the antioxidant potential of carrot, grape leaves and turmeric powder extracts and its application as natural antioxidants compared with synthetic antioxidants in biscuits processing. Physicochemic
    
     
 
       

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