M Barzegar

[ 1 ] - Antioxidant and Antimicrobial Potential of Echinacea purpurea Extract and Its Effect on Extension of Cake Shelf Life

 Background: Oxidation of lipids causes reduction of different properties of products that contains lipids. Nowadays, there is a growing demand for the natural antioxidants due to the harmful effects of synthetic antioxidants such as BHA, BHT and TBHQ. Objective: In this study, extract of aerial parts of Echinacea purpurea L. was used instead of synthetic antioxidants in cake then, ant...