The antioxidants
play an important role in the preservation of foods and the management of
oxidative stress related diseases by acting on reactive oxygen species and free
radicals.
However, their
use in high
temperature processed food and pharmaceuticals are limited due to its low
thermal stability.
The objective of
the study was to use the biofield energy treatment on butylated hydroxytoluene
(BHT) i.e. antioxidant and analyse its impact on the physical, thermal, and
spectral properties of BHT.
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