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Effect of the essential oil addition on the oxidative stability of fried–salted peanuts

✍ Scribed by Rubén Olmedo; Valeria Nepote; Marta G. Mestrallet; Nelson R. Grosso

Book ID
108826922
Publisher
John Wiley and Sons
Year
2008
Tongue
English
Weight
182 KB
Volume
43
Category
Article
ISSN
0950-5423

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📜 SIMILAR VOLUMES

Chemical and sensory stability of fried-
Chemical and sensory stability of fried-salted peanuts flavored with oregano essential oil and olive oil
✍ Rubén H Olmedo; Claudia Asensio; Valeria Nepote; Marta G Mestrallet; Nelson R Gr 📂 Article 📅 2009 🏛 John Wiley and Sons 🌐 English ⚖ 129 KB 👁 1 views

## 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