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Kinetics of chemical deteriorations over the frying protected by gallic acid and methyl gallate

The present work shows the possibility of use of gallic acid (GA) and methyl gallate (MG) as natural antioxidants replacing the powerful synthetic antioxidant TBHQ in frying process. Oxidative stability index (OSI) and the kinetics of change in lipid-peroxidation conjugated dienes (LCD), carbonyls (...

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Detalles Bibliográficos
Autores principales:	Hosseinkhani, Maedeh, Farhoosh, Reza
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Nature Publishing Group UK 2023
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10329694/ https://www.ncbi.nlm.nih.gov/pubmed/37422505 http://dx.doi.org/10.1038/s41598-023-38385-2

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