Foods protected by the important biological antioxidant: Uric acid |
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| Authors: | David R Farr Jürg Lliger Marie-Claude Savoy |
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| Affiliation: | David R. Farr,Jürg Löliger,Marie-Claude Savoy |
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| Abstract: | Uric acid has been proposed as an antioxidant in biological fluids especially in humans. It is shown that uric acid can be used effectively to protect food and model food preparations against oxidation. Precooked cereal flakes and food emulsions were stabilised with varying levels of uric acid. |
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| Keywords: | Uric acid antioxidants food and feed |
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