Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

Effect of Alpha-Tocopherol on Oxidative Stability of Edible Fats and Oils


Affiliations
1 Department of Food Research, State Institute of Hygiene, Warsaw, Poland
     

   Subscribe/Renew Journal


Nowadays in a number of countries antioxidants are being introduced in food. As a rule synthetic antioxidants are being used in low concentrations since they are not entirely harmless to humans and, moreover, some of them are less effective at higher concentration.
User
Notifications

Abstract Views: 233

PDF Views: 0




  • Effect of Alpha-Tocopherol on Oxidative Stability of Edible Fats and Oils

Abstract Views: 233  |  PDF Views: 0

Authors

Zofia Markuze
Department of Food Research, State Institute of Hygiene, Warsaw, Poland

Abstract


Nowadays in a number of countries antioxidants are being introduced in food. As a rule synthetic antioxidants are being used in low concentrations since they are not entirely harmless to humans and, moreover, some of them are less effective at higher concentration.