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Antioxidants and lipid oxidation in foods - a critical appraisal.

Adegoke, G. O. and Vijaykumar, M. and Gopalakrishna, A. G. and Varadaraj, M. C. and Sambaiah, K. and Lokesh, B. R. (1998) Antioxidants and lipid oxidation in foods - a critical appraisal. Journal of Food Science and Technology, 35 (4). 283-298, 169 ref..

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Lipid oxidation is a process, which results in rancidity and deterioration of fats posing a major problem in food industry and on biological systems. Many synthetic antioxidants are used in food systems to inhibit lipid oxidation. However, the safety concerns about synthetic antioxidants have led to spurt of research on antioxidants from natural resources, particularly those derived from plant sources. Findings from some such studies on potent aromatic plants having good antioxidant potentials should be pooled to be exploited in food as well as in biological system as a safe alternative to synthetic antioxidants. An attempt has been made in the present review to critically appraise the potentials and safety aspects of synthetic and natural antioxidants for use in food systems.

Item Type: Article
Uncontrolled Keywords: Lipid oxidation, Antioxidants, BHT, BHA, TBHQ, Propyl gallate, Tocopherols, Spices and herbs, Safety aspects.
Subjects: 600 Technology > 08 Food technology > 18 Processed foods
600 Technology > 08 Food technology > 32 Antioxidants
Divisions: Dept. of Biochemistry
Lipid Science and Traditional Foods
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 23 Feb 2012 09:38
Last Modified: 27 Aug 2018 04:25
URI: http://ir.cftri.com/id/eprint/3057

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