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Evaluation of Antioxidant Activity of Green Tea Extract and Its Effect on the Biscuits Lipid Fraction Oxidative Stability

✍ Scribed by S. Mildner-Szkudlarz; R. Zawirska-Wojtasiak; W. Obuchowski; M. Gośliński

Book ID
111406071
Publisher
Institute of Food Technologists
Year
2009
Tongue
English
Weight
339 KB
Volume
74
Category
Article
ISSN
0022-1147

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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