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| 245 | 1 | 0 | _aAntioxidative and antimycotic effects of turmeric, lemon-grass, betel leaves, clove, black pepper leaves and Garcinia atriviridis on butter cakes |
| 490 | 0 | _vJournal of the Science of Food and Agriculture, 79(13), p.1817-1822, 1999 | |
| 520 | 3 | _aTurmeric, lemon-grass, Garcinia atriviridis and clove were found to be effective in retarding mould growth in butter cakes. Betel leaves and black pepper leaves showed no antimycotic activity and may even promote mould growth in butter cakes. Turmeric, betel leaves and clove effectively retarded the rancidity of butter cakes and extended their storage life from 2 weeks (control)to more than 4 weeks. Lemon-grass, G atriviridis and butylated hydroxy toluene (BHT)extended the butter cake storage life to 4 weeks, while butylated hydroxy anisole (BHA)was only able to extend the storage life to 3 weeks. The thiobarbituric acid value (TBAV), peroxide value (PV)and anisidine value (AV)of cakes containing these extracts (0.1 | |
| 650 | 1 | 4 | _aANTIOXIDANT |
| 650 | 1 | 4 | _aTURMERIC |
| 650 | 1 | 4 | _aLEMON-GRASS |
| 650 | 1 | 4 | _aBETEL LEAVES |
| 650 | 1 | 4 | _aCLOVES |
| 650 | 1 | 4 | _aGARCINIA ATRIVIRIDUS |
| 700 | 1 | 2 | _aLim Poh Lean |
| 700 | 1 | 2 | _aSuhaila Mohamed |
| 856 | 4 | 0 |
_uhttps://drive.google.com/file/d/1FGMAZ_jsMbugjOejjB6SMp1H3uqqj8Uh/view?usp=drivesdk _zPara ver el documento ingresa a Google con tu cuenta: @cicy.edu.mx |
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