𝔖 Bobbio Scriptorium
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Are natural antioxidants better – and safer – than synthetic antioxidants?

✍ Scribed by Jan Pokorný

Publisher
John Wiley and Sons
Year
2007
Tongue
English
Weight
237 KB
Volume
109
Category
Article
ISSN
1438-7697

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## Abstract Antioxidants can be used in one of three ways to protect baked products against oxidative rancidity: (1) direct incorporation in the product, (2) antioxidant‐impregnated papers and (3) spraying of antioxidants. The oxidative stability of baked products is influenced considerably by fac