Lipid Oxidation in Foods

Critical Reviews in Food Science and Nutrition

Volumn 36, Issue 3, 1996, Pages 175-224

  St Angelo, Allen J ^a  

^a SOUTHERN REGIONAL RESEARCH CENTER   (United States)

Author keywords

Antioxidants; Beef; Descriptive analysis; Gas chromatography; Lipid functionality; Meat flavor deterioration; Mechanism; Muscle foods; Oxidation; Peanuts; Poultry; Quality; Rancidity; Rice; Sensory; Shelf life; Storage; TBA test; Vegetable oils; Warmed over flavor

Indexed keywords

ARACHIS HYPOGAEA;

ANTIOXIDANT; THIOBARBITURIC ACID; THIOBARBITURIC ACID DERIVATIVE;

FOOD; GAS CHROMATOGRAPHY; LIPID PEROXIDATION; QUALITY CONTROL; REVIEW; STANDARD; TASTE;

ANTIOXIDANTS; CHROMATOGRAPHY, GAS; FOOD; LIPID PEROXIDATION; QUALITY CONTROL; TASTE; THIOBARBITURATES;

EID: 0030078680     PISSN: 10408398     EISSN: None     Source Type: Journal    
DOI: 10.1080/10408399609527723     Document Type: Article

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