Oxidative Stability of Lipid Fraction of Cookies Enriched with Chokeberry Polyphenols Extract

Oxidative Stability of Lipid Fraction of Cookies Enriched with Chokeberry Polyphenols Extract

The effect of incorporation of different contents of chokeberry polyphenols extract (CPE) into cookie recipe on the oxidative stability of the lipid fraction of cookies was determined in the study. Margarine and butter cookies with different contents of CPE were prepared. Contents of primary (Peroxi...

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Bibliographic Details
Main Authors: Bialek Malgorzata, Rutkowska Jaroslawa, Bialek Agnieszka, Adamska Agata
Format: Article
Language:English
Published: Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences 2016-06-01
Series:Polish Journal of Food and Nutrition Sciences
Subjects:
oxidative stability
cookies
chokeberry
natural antioxidants
Online Access:http://www.degruyter.com/view/j/pjfns.2016.66.issue-2/pjfns-2015-0027/pjfns-2015-0027.xml?format=INT
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