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Olmedo et al., 2009 - Google Patents

Chemical and sensory stability of fried‐salted peanuts flavored with oregano essential oil and olive oil

Olmedo et al., 2009

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Document ID
17729801119042734413
Author
Olmedo R
Asensio C
Nepote V
Mestrallet M
Grosso N
Publication year
Publication venue
Journal of the Science of Food and Agriculture

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Snippet

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 …
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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OF FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils

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