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Effect of heating and cooling on rheological parameters of edible vegetable oils

✍ Scribed by J.C.O. Santos; I.M.G. Santos; A.G. Souza

Book ID
108170928
Publisher
Elsevier Science
Year
2005
Tongue
English
Weight
294 KB
Volume
67
Category
Article
ISSN
0260-8774

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## E a n * Antioxidative effect of BHA (Butylated hydroxyanisole) and rosemary extract (Herbalox Type 0) in soybean and sunflower seed oil were investigated. Stability to oxidation was determined by measurement of induction time with the Rancimat 679 at 100Β°C. Changes in control (no antioxidant ad