Experimental and theoretical studies on the effects of fatty acids on the performance of antioxidants in inhibiting the oxidation of selected vegetable oils

Please use this identifier to cite or link to this item: http://umt-ir.umt.edu.my:8080/handle/123456789/5071

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DC Field	Value	Language
dc.contributor.author	Siti Balqis Che Othman	-
dc.date.accessioned	2017-03-29T08:20:50Z	-
dc.date.available	2017-03-29T08:20:50Z	-
dc.date.issued	2014-11	-
dc.identifier.uri	http://hdl.handle.net/123456789/5071	-
dc.description.abstract	The aim of this research project was to study the effects of fatty acids on the performance of synthetic antioxidants in inhibiting the autoxidation of selected vegetable oils. In this study, four types of chain-breaking radical scavengers, BHA, BHT, TBHQ and PG, were utilized to test their performances, experimentally and theoretically in the presence or in the absence of fatty acids. Four types of fatty acids, PA, SA, OA and LA were added at several concentrations ranging from 0.25% w/w to 3.0% w/w.	en_US
dc.language.iso	en	en_US
dc.publisher	Terengganu: Universiti Malaysia Terengganu	en_US
dc.relation.ispartofseries	QP 752 .F35 S5 2015;	-
dc.subject	QP 752 .F35 S5 2015	en_US
dc.subject	Siti Balqis Che Othman	en_US
dc.subject	Tesis of PPSA 2015	en_US
dc.subject	Fatty acids	en_US
dc.title	Experimental and theoretical studies on the effects of fatty acids on the performance of antioxidants in inhibiting the oxidation of selected vegetable oils	en_US
dc.type	Thesis	en_US
Appears in Collections:	Pusat Pengajian Sains Asas

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