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
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.
Bibliography: leaves 47-53.