| Titles |
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English :
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Studies on Natural Antioxidants of some Fruits
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Arabic :
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دراسات على مضادات الأكسدة الطبيعية فى بعض الفواكه
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| Abstract |
Antioxidants are the compounds that when added to food products, especially to lipids and lipid-containing foods, can increase the shelf life by retarding the process of lipid peroxidation, which is one of the major reasons for deterioration of food products during processing and storage.
Synthetic antioxidants such as butylated hydroxyl anisole (BHA) and butylated hydroxyl tolune (BHT) have restricted use in foods as the synthetic antioxidants are suspected to be carcinogenic.
This investigation was carried out on four selected fruits, namely: Pomegranate, Cactus Pear, Persimmon and Husk tomato which obtained from local markets in Assiut Governorate, Egypt.
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| Publication year |
2018
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| Organization Name |
Food Technology Research Institute (FTRI)
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| Country |
Egypt
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| Author(s) from ARC |
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| Publication Type |
Master Thesis
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