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Use of antioxidants in the stabilization of fats and fatty foods.

Narayana Rao, M. and Krishnamurthy, K. (1955) Use of antioxidants in the stabilization of fats and fatty foods. Bulletin of Central Food Technological Research Institute, 4. pp. 262-265.

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Abstract

Antioxidants are being used extensively to prevent rancidity in fats and fatty foods. Precise data on the amount of food rejected owing to the development of rancidity are not available, but it is known that the use of antioxidants has materially helped to reduce this loss. The development of rancidity in foods besides lowering their palatability results in a decrease in their nutritive value, through destruction of important nutrients like vitamins and essential fatty acids. Rancidity is not confined to foods of high fat content but it may occur even in cereals and other foods of relatively low fat content and under conditions like refrigeration, dehydration and salting which prevent microbial spoilage. The use of antioxidants has been on the increase during recent years. Bose and Subrahmanyan1 reviewed the general uses of antioxidants in science and industry. The present review deals with the more recent developments in the use of antioxidants in the stabilization of fats and fatty foods.

Item Type: Article
Uncontrolled Keywords: Antioxidants, rancidity in fats, fatty foods, stabilization
Subjects: 600 Technology > 08 Food technology > 19 Lipids-oils/fats
600 Technology > 08 Food technology > 32 Antioxidants
Divisions: Lipid Science and Traditional Foods
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 27 Feb 2013 09:30
Last Modified: 27 Feb 2013 09:30
URI: http://ir.cftri.com/id/eprint/6159

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