Please use this identifier to cite or link to this item:
https://olympias.lib.uoi.gr/jspui/handle/123456789/8213Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Soulti, K. | en |
| dc.contributor.author | Roussis, I. G. | en |
| dc.date.accessioned | 2015-11-24T16:39:59Z | - |
| dc.date.available | 2015-11-24T16:39:59Z | - |
| dc.identifier.issn | 1438-7697 | - |
| dc.identifier.uri | https://olympias.lib.uoi.gr/jspui/handle/123456789/8213 | - |
| dc.rights | Default Licence | - |
| dc.subject | butter | en |
| dc.subject | oxidation | en |
| dc.subject | phenolics | en |
| dc.subject | antioxidant activity | en |
| dc.subject | rosemary | en |
| dc.subject | stability | en |
| dc.subject | extracts | en |
| dc.subject | oil | en |
| dc.title | Inhibition of butter oxidation by some phenolics | en |
| heal.type | journalArticle | - |
| heal.type.en | Journal article | en |
| heal.type.el | Άρθρο Περιοδικού | el |
| heal.identifier.primary | DOI 10.1002/ejlt.200700098 | - |
| heal.identifier.secondary | <Go to ISI>://000248533100008 | - |
| heal.identifier.secondary | http://onlinelibrary.wiley.com/store/10.1002/ejlt.200700098/asset/706_ftp.pdf?v=1&t=h0e0gc0j&s=ad71d7a9945751b25ebc3774689ebf8d0dca27aa | - |
| heal.language | en | - |
| heal.access | campus | - |
| heal.recordProvider | Πανεπιστήμιο Ιωαννίνων. Σχολή Θετικών Επιστημών. Τμήμα Χημείας | el |
| heal.publicationDate | 2007 | - |
| heal.abstract | The ability of some phenolic compounds to inhibit butter oxidation was evaluated. Peroxide values and thiobarbituric acid reactive substances were monitored during storage of butter at 50 degrees C and at 110 degrees C. Gallic acid, caffeic acid and catechin, each at 80 mg/L, inhibited butter oxidation at 50 degrees C to a degree equal to that of butylated hydroxyanisole (BHA) at 200 mg/L. Gallic acid, at 80 mg/L, was more effective than BHA, at 200 mg/L, in inhibiting butter oxidation at 110 degrees C. Present results indicate that some phenolics, and especially gallic acid, may be taken into account as antioxidants in butter. | en |
| heal.publisher | WILEY-VCH Verlag | en |
| heal.journalName | European Journal of Lipid Science and Technology | en |
| heal.journalType | peer reviewed | - |
| heal.fullTextAvailability | TRUE | - |
| Appears in Collections: | Άρθρα σε επιστημονικά περιοδικά ( Ανοικτά). ΧΗΜ | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Soulti-2007-Inhibition of butter.pdf | 124.93 kB | Adobe PDF | View/Open Request a copy |
This item is licensed under a Creative Commons License
