Potential use of electron spin resonance spectroscopy for evaluating the oxidative status of potato flakes

Food Chemistry

Volumn 79, Issue 3, 2002, Pages 387-394

  Nissen, Lise R ^a   Huynh Ba, Tuong ^b   Petersen, Mikael Agerlin ^a   Bertelsen, Grete ^a   Skibsted, Leif H ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

^b NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

Lipid oxidation; Natural antioxidants; Potato flakes; Sensory profiling; Storage experiment

Indexed keywords

ALDEHYDE; ANTIOXIDANT; ETHANE; FREE RADICAL; PENTANE; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ARTICLE; ELECTRON SPIN RESONANCE; LIPID OXIDATION; POTATO; STORAGE;

ROSMARINUS OFFICINALIS; SOLANUM TUBEROSUM; VITIS SP.;

EID: 0036876842     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(02)00160-7     Document Type: Article

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