The Indian Journal of Nutrition and Dietetics

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


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

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

Abstract Views: 224  |  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.