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

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dc.contributor.authorSiti Balqis Che Othman
dc.date.accessioned2017-03-29T08:20:50Z
dc.date.available2017-03-29T08:20:50Z
dc.date.issued2014-11
dc.description.abstractThe 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.identifier.urihttp://hdl.handle.net/123456789/5071
dc.language.isoenen_US
dc.publisherTerengganu: Universiti Malaysia Terengganuen_US
dc.relation.ispartofseriesQP 752 .F35 S5 2015;
dc.subjectQP 752 .F35 S5 2015en_US
dc.subjectSiti Balqis Che Othmanen_US
dc.subjectTesis of PPSA 2015en_US
dc.subjectFatty acidsen_US
dc.titleExperimental and theoretical studies on the effects of fatty acids on the performance of antioxidants in inhibiting the oxidation of selected vegetable oilsen_US
dc.typeThesisen_US
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