Comparison of peroxide value methods used for semihard cheeses

Journal of Agricultural and Food Chemistry

Volumn 50, Issue 18, 2002, Pages 5007-5011

  Mortensen, Grith ^a,b   Sørensen, John ^a   Stapelfeldt, Henrik ^c  

^a Arla Foods   (Denmark)

^b UNIVERSITY OF COPENHAGEN   (Denmark)

^c CP Kelco Headquarters   (Denmark)

Author keywords

Analytical technique; BDI; Cheese; Extraction method; Folch extraction; Light induced oxidation; Lipid oxidation; Peroxide value; Substitution

Indexed keywords

2 PROPANOL; CARBON DIOXIDE; CHLOROFORM; DECANOL; DYES, REAGENTS, INDICATORS, MARKERS AND BUFFERS; HEXANE; HYDROGEN PEROXIDE; LIPID; METHANOL; OXYGEN; PEROXIDE; SOLVENT;

ANALYTIC METHOD; ARTICLE; CHEESE; COLORIMETRY; COMPARATIVE STUDY; DAIRY INDUSTRY; DAIRYING; EVALUATION; EXTRACTION; FEASIBILITY STUDY; FOOD ANALYSIS; FOOD COMPOSITION; FOOD STORAGE; GRAVIMETRY; LIGHT; LIPID OXIDATION; LIPID PEROXIDATION; LOW TEMPERATURE; OXIDATION REDUCTION REACTION; PH; SOLUTION AND SOLUBILITY; ULTRAVIOLET SPECTROPHOTOMETRY;

2-PROPANOL; CARBON DIOXIDE; CHEESE; CHLOROFORM; DAIRYING; HEXANES; HYDROGEN PEROXIDE; HYDROGEN-ION CONCENTRATION; INDICATORS AND REAGENTS; LIGHT; LIPID PEROXIDATION; METHANOL; OXIDATION-REDUCTION; OXYGEN; PEROXIDES; SOLUTIONS; SPECTROPHOTOMETRY, ULTRAVIOLET;

EID: 0037189845     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0200220     Document Type: Article

References (33)

1. Light transmittance: Influence on the shelf life of milk and milk products
2. Light induced changes in dairy products
3. The influence of light transmittance and gas permeability of various packing materials on the quality of whole natural yoghurt during storage
4. Effect of the permeability of different types of packaging to light and gas on keeping quality of plain yoghurt
5. Packaging and maintenance of food quality: Effect on photosensitivity of different types of yoghurt
6. Light transmission characteristics of wrapping materials and oxidation of butter by fluorescent light
7. Oxidation of butter by low intensities of fluorescent light in relation to retail stores
8. Photooxidation of cholesterol in butter
9. Effects of packaging and light source on the oxidative stability of cholesterol in butter
10. Early events in oxidation of whole milk powder detected by electron spin resonance spectrometry. Carry-over effects from butter oil used for instantization
11. Light induced oxidative changes in a model dairy spread. Wavelength dependence of quantum yields and inner-filter protection by β-carotene
12. Light induced oxidation in sliced Havarti cheese packaged in modified atmosphere
13. A highly sensitive method for the micro-determination of lipid hydroperoxides by potentiometry
14. The direct colorimetric determination of the peroxide value (PV) in dairy products
15. Automated measurements of lipid hydroperoxides in oil and fat samples by flow injection photometry
16. The determination of peroxide value by Fourier transform infrared spectroscopy
17. Peroxide value, acetic acid - Chloroform method
18. Product specificity of rice germ lipoxidase
19. Rapid, sensitive, iron-based spectrophotometric methods for determination of peroxide values of food lipids
20. Modified BDI method for analysis of free fatty acids in milk
21. Evaluation of quality changes in walnut kernels (Juglans regia L.) by Vis/NIR spectroscopy
22. The magnetic field as an additional selectivity parameter in fat hydrogenation
23. A simple method for the isolation and purification of total lipids from animal tissues
24. In search of better methods to evaluate natural antioxidants and oxidative stability in food lipids