Studies on the stability and antioxidant properties of butylated hydroxyanisoles
thesis
posted on 2019-07-12, 11:38 authored by Ronald KirkbyButylated hydroxyanisole (BHA) is one of the most
widely used synthetic antioxidants added to foodstuffs.
BHA consists of a mixture of isomers, 3-tert-butyl-4-
hydroxyanisole (3-BHA) and 2-tert-butyl-4-hydroxyanisole
(2-BHA). [Continues.]
History
School
- Aeronautical, Automotive, Chemical and Materials Engineering
Department
- Chemical Engineering
Publisher statement
This work is made available according to the conditions of the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) licence. Full details of this licence are available at: https://creativecommons.org/licenses/by-nc-nd/4.0/Publication date
1988Notes
A Master's Thesis. Submitted in partial fulfilment of the requirements for the award of the degree of Master of Philosophy at Loughborough University.Language
- en
