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Found 2 from your keywords: author="Janice Victoria Muliad...
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Evaluation of Antioxidant Capacity in Combined Green Tea (Camellia sinensis),…
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Janice Victoria Muliady

Utilizing natural antioxidants is a crucial method for controlling lipid oxidation in food, preventing deterioration and rancidity. Common natural antioxidants include green tea, rosemary, and tocopherol. Polyphenols in green tea and rosemary scavenge oxidation, inhibit free radical formation, and prevent lipid peroxidation. The phenolic compounds in tocopherol also contribute to antioxidan…

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FSN 24-020
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The Effect Of Natural Antioxidant Utilization On Palm Oil During Frying And I…
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Janice Victoria Muliady

One of the problems faced by palm oil industry and consumers is its susceptibility to lipid oxidation, leading to food deterioration. Therefore, there is a rise interest in antioxidant utilization, especially natural antioxidants to maintain the quality of oil and to prevent the oxidation. The objective of this study was to observe the effect of antioxidant utilization towards the oxidation lev…

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EP FS-017