Effect of selected antioxidants on the stability of dehydrated mashed potatoes
作者:
Pernille Baardseth,
期刊:
Food Additives & Contaminants
(Taylor Available online 1989)
卷期:
Volume 6,
issue 2
页码: 201-207
ISSN:0265-203X
年代: 1989
DOI:10.1080/02652038909373775
出版商: Taylor & Francis Group
关键词: Antioxidants;stability;potatoes;dehydrated
数据来源: Taylor
摘要:
The antioxidants TBHQ, α‐tocopherol, Prolong P (rosemary, thyme, marjoram mixture) or ascorbyl palmitate were not found able to replace the antioxidant BHA in potato flakes production if stored for up to 24 months. Ascorbyl palmitate gave good antioxidative protection up to 16 months of storage, and also protected against carotenoid degradation better than the other antioxidants. The ascorbyl palmitate lost its antioxidative effect after longer storage.
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