Determination of sensory thresholds of selected constituents of thyme (Thymus vulgaris Linne) and their efficacy as antioxidants in edible oils - by Alain Youssef Bitar

Bitar, Alain Youssef

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Determination of sensory thresholds of selected constituents of thyme (Thymus vulgaris Linne) and their efficacy as antioxidants in edible oils - by Alain Youssef Bitar

Bitar, Alain Youssef

URI: http://hdl.handle.net/10938/7018

Date: 2005

Abstract:

Synthetic phenolic antioxidants are universally used to enhance stability of edi ble oils against oxidation and its associated deleterious effects on sensory qua lity. However, recent hoxicological studies raised concerns about their safety a nd seriously

Description:

Thesis (M.S.)--Dept. of Nutrition and Food Science, AUB, 2005.;"Advisor: Dr. Imad Toufeili, Professor, Nutrition and Food Sciences--Member of Committee: Dr. Musa Nimah, Professor, Land and Water Resources--Member of Committee: Dr. Zeina Kassaify, Assistan

Bibliography: leaves 47-53.

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Determination of sensory thresholds of selected constituents of thyme (Thymus vulgaris Linne) and their efficacy as antioxidants in edible oils - by Alain Youssef Bitar

Determination of sensory thresholds of selected constituents of thyme (Thymus vulgaris Linne) and their efficacy as antioxidants in edible oils - by Alain Youssef Bitar

Abstract:

Description:

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