| dc.creator | De Azeredo, HMC | |
| dc.creator | Faria, JAF | |
| dc.creator | Da Silva, MAAP | |
| dc.date | 2003 | |
| dc.date | JAN-FEB | |
| dc.date | 2014-11-20T00:03:36Z | |
| dc.date | 2015-11-26T18:07:46Z | |
| dc.date | 2014-11-20T00:03:36Z | |
| dc.date | 2015-11-26T18:07:46Z | |
| dc.date.accessioned | 2018-03-29T00:49:54Z | |
| dc.date.available | 2018-03-29T00:49:54Z | |
| dc.identifier | Journal Of Food Science. Inst Food Technologists, v. 68, n. 1, n. 302, n. 306, 2003. | |
| dc.identifier | 0022-1147 | |
| dc.identifier | WOS:000181049300052 | |
| dc.identifier | http://www.repositorio.unicamp.br/jspui/handle/REPOSIP/73861 | |
| dc.identifier | http://www.repositorio.unicamp.br/handle/REPOSIP/73861 | |
| dc.identifier | http://repositorio.unicamp.br/jspui/handle/REPOSIP/73861 | |
| dc.identifier.uri | http://repositorioslatinoamericanos.uchile.cl/handle/2250/1293667 | |
| dc.description | The use of plastic packaging for oils permits exposure to light, increasing oxidation. The goal of this work was to maximize sensory stability of soybean oil packaged in PET bottles. A central composite design was used to combine different levels of TBHQ, beta-carotene, and citric acid, added to oil, and Tinuvin 234(R), added to bottles. After 6 mo of storage, the oxidation degree was assessed by sensory and peroxide tests. TBHQ and Tinuvin 234 were the most effective antioxident, and the minimum concentrations required to keep a reasonable stability during storage were: 120 ppm of TBHQ; 7 ppm of beta-carotene; 15 ppm of citric acid and 0.1% of Tinuvin 234. | |
| dc.description | 68 | |
| dc.description | 1 | |
| dc.description | 302 | |
| dc.description | 306 | |
| dc.language | en | |
| dc.publisher | Inst Food Technologists | |
| dc.publisher | Chicago | |
| dc.publisher | EUA | |
| dc.relation | Journal Of Food Science | |
| dc.relation | J. Food Sci. | |
| dc.rights | fechado | |
| dc.source | Web of Science | |
| dc.subject | oxidation | |
| dc.subject | soybean | |
| dc.subject | oil | |
| dc.subject | antioxidants | |
| dc.subject | shelf life | |
| dc.subject | Vegetable-oils | |
| dc.title | The efficiency of TBHQ, beta-carotene, citric acid, and tinuvin 234 (R) on the sensory stability of soybean oil packaged in PET bottles | |
| dc.type | Artículos de revistas | |
