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Chemical and Sensory Stability of Fried-Salted Soybeans Prepared in Different Vegetable Oils

✍ Scribed by María P. Jáuregui, Cecilia Riveros, Valeria Nepote, Nelson R. Grosso, María F. Gayol

Book ID
118817645
Publisher
Springer-Verlag
Year
2012
Tongue
English
Weight
586 KB
Volume
89
Category
Article
ISSN
0003-021X

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## Abstract **BACKGROUND:** Synthetic antioxidants, such as BHA, BHT and PG, are used in many foods to prevent rancidity. However, their health safety is questioned. There is renewed interest in the increased use of naturally occurring antioxidants such as essential oils from aromatic plants. The o