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Natural and synthetic antioxidants: Influence on the oxidative stability of biodiesel synthesized from non-edible oil

✍ Scribed by Amit Sarin; N.P. Singh; Rakesh Sarin; R.K. Malhotra

Book ID
108122523
Publisher
Elsevier Science
Year
2010
Tongue
English
Weight
186 KB
Volume
35
Category
Article
ISSN
1751-4223

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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