MAHIPAL TOMAR - Academia.edu (original) (raw)
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S.V.P. Arts and Science College, Ainpur, Tal. Raver, Dist. Jalgaon (M.S.)/North Maharashtra University, Jalgaon
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Papers by MAHIPAL TOMAR
International Journal of Chemical Studies, 2019
In admiration to the earlier research works in the field of antioxidants this review is an attemp... more In admiration to the earlier research works in the field of antioxidants this review is an attempt to initiate effects of natural antioxidants on edible oil. Antioxidants are the substances which retard or prevent oxidative deterioration of food products. They are mostly added to fat and fat-containing substances to retard oxidation, increase their wholesomeness, palatability, and shelflife. Plants and animals are the major sources of antioxidants, on the other hand, they can also be chemically synthesized by a chemical process. Present review paper discusses the term antioxidants, mechanism, types of antioxidants, and effect on edible oils.
Enhancement the bioavailability of curcumin by using the Nanoparticle technology
International Journal of Chemical Studies, 2019
Production of high value-added biomolecules by microalgae cultivation in wastewater from anaerobic digestates of food waste: a review
Biomass Conversion and Biorefinery
International Journal of Current Microbiology and Applied Sciences
International Journal of Chemical Studies, 2019
In admiration to the earlier research works in the field of antioxidants this review is an attemp... more In admiration to the earlier research works in the field of antioxidants this review is an attempt to initiate effects of natural antioxidants on edible oil. Antioxidants are the substances which retard or prevent oxidative deterioration of food products. They are mostly added to fat and fat-containing substances to retard oxidation, increase their wholesomeness, palatability, and shelflife. Plants and animals are the major sources of antioxidants, on the other hand, they can also be chemically synthesized by a chemical process. Present review paper discusses the term antioxidants, mechanism, types of antioxidants, and effect on edible oils.
Enhancement the bioavailability of curcumin by using the Nanoparticle technology
International Journal of Chemical Studies, 2019
Production of high value-added biomolecules by microalgae cultivation in wastewater from anaerobic digestates of food waste: a review
Biomass Conversion and Biorefinery
International Journal of Current Microbiology and Applied Sciences