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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
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| dc.contributor.author | Bitar, Alain Youssef |
| dc.date.accessioned | 2012-06-13T07:09:12Z |
| dc.date.available | 2012-06-13T07:09:12Z |
| dc.date.issued | 2005 |
| dc.identifier.uri | http://hdl.handle.net/10938/7018 |
| dc.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 |
| dc.description | Bibliography: leaves 47-53. |
| dc.description.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 |
| dc.format.extent | xiii, 53 leaves : ill. 30 cm. |
| dc.language.iso | eng |
| dc.relation.ispartof | Theses, Dissertations, and Projects |
| dc.subject.classification | ST:004558 AUBNO |
| dc.subject.lcsh | Sensory evaluation |
| dc.subject.lcsh | Thymes |
| dc.subject.lcsh | Antioxidants -- Health aspects |
| dc.subject.lcsh | Oils and fats, Edible |
| dc.title | Determination of sensory thresholds of selected constituents of thyme (Thymus vulgaris Linne) and their efficacy as antioxidants in edible oils - by Alain Youssef Bitar |
| dc.type | Thesis |
| dc.contributor.department | American University of Beirut. Faculty of Agricultural and Food Sciences. Department of Nutrition and Food Science |
