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The effect of synthetic antioxidants on the oxidative stability of biodiesel

✍ Scribed by Walter W. Focke; Isbe van der Westhuizen; A.B. Lofté Grobler; Khomotso T. Nshoane; Judy K. Reddy; Adriaan S. Luyt

Book ID: 113633253
Publisher: Elsevier Science
Year: 2012
Tongue: English
Weight: 489 KB
Volume: 94
Category: Article
ISSN: 0016-2361
DOI: 10.1016/j.fuel.2011.11.061

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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