Optimization of Palm Olein Stability during Storage Using Natural Antioxidants from Cocoa Pods Extract
Gires Boungo Teboukeu, Fabrice Tonfack Djikeng, Mathilde Julie Klang, Mallampalli Sri Lakshmi Karuna & Hilaire Macaire Womeni · Asian Food Science Journal · 2018
Aims: The objective of this study is an attempt to optimize palm olein stability during storage using natural antioxidants from Theobroma cacao pods. Study Design: Drying of fresh cocoa pods, extraction of natural antioxidants and its application as antioxidants to optimize oxida...
Open access
Research Article
10.9734/AFSJ/2018/40040