Tannins: the new natural antioxidants?
✍ Scribed by Ryszard Amarowicz
- Publisher
- John Wiley and Sons
- Year
- 2007
- Tongue
- English
- Weight
- 129 KB
- Volume
- 109
- Category
- Article
- ISSN
- 1438-7697
No coin nor oath required. For personal study only.
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Tannic substances were isolated from dehydrated lucerne meal and it was found that they contained free gallic acid, gallotannins and flavanols. In the procedure for their isolation, cation and anion exchange resins, Amberlite IR-120 and Amberlite IR-45, were used. The isolated tannin was tested as a
An investigation on carotene, a-tocopherol and squalene contents of olives from six di †erent cultivars and 15 virgin olive oils produced in Molise region in 1995 was carried out. Olives were harvested at di †erent stages of ripeness and oil was extracted in industrial plants by pressure or centrifu
## 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