Selecting Natural Antioxidants for Snack Foods
Authors: Jessica Cusovich, Madalina Mocanita, Andrew Evans; and John Craven
The choice of antioxidant is influenced by many factors (e.g. processing conditions, fatty acid composition, product matrix). Here we demonstrate that, because of these factors, the best antioxidant system for extending shelf life in the base oil may not be the best choice for a food product made with that oil.
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