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|Abstract:||During storage fats and oils undergo pronounced oxidative changes at high temperature hence due to oxidative changes the nutritional quality of fats and oils decreases. However, addition of some suitable antioxidant in fats and oils retard the oxidation process. Synthetic antioxidants used to prevent oxidation process are known to have toxic and carcinogenic effects on humans. A strong need for effective antioxidants, from natural sources, as alternatives, to prevent deterioration of foods have been felt. Extracts from spices, herbs and hulls are known to have varying degrees of antioxidant activities have been reported to be more effective than some major synthetic antioxidants.|
|ISSN:||0975-1092 (Online); 0972-592X (Print)|
|Appears in Collections:||NPR Vol.3(6) [November-December 2004]|
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