Factors affecting lipid oxidation

Understanding and Measuring the Shelf-Life of Food

Volumn , Issue , 2004, Pages 128-141

  Gordon, M H ^a  

^a UNIVERSITY OF READING   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

LIPID OXIDATION;

EID: 33645179942     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1016/B978-1-85573-732-7.50011-1     Document Type: Chapter

References (9)

1. Aocs (1998), Method Cd 8b-90, AOCS Official Methods and Recommended Practices of the AOCS, 5th edition, Champaign, IL: AOCS.
2. ASH M, ASH I The Index of Antioxidants and Antiozonants 1997, Gower, Aldershot.
3. CROSS C K Oil stability. A DSC alternative for the Active Oxygen Method. J Amer Oil Chem Soc 1970, 64:993-996.
4. FORSS D A Odor and flavor compounds from lipids. Prog Chem Fats and Other Lipids 1973, 13:177-258.
5. GUILLEN-SANS R, GUZMAN-CHOZAS M The thiobarbituric acid (TBA) reaction in foods: a review. Crit Rev Food Sci Nutrition 1998, 38:315-330.
6. MA K, VAN DEVOORT F R, SEDMAN J, ISMAIL A A Stoichiometric determination of hydroperoxides in fats and oils by Fourier transform infrared spectroscopy. J Amer Oil Chem Soc 1997, 74:897-906.
7. PARR L J, SWOBODA PAT The assay of conjugable oxidation products applied to lipid deterioration in stored foods. J Food Technol 1976, 11:1-12.
8. PEERS K E, SWOBODA PAT Octanoate: an assay for oxidative deterioration in oils and fats. J Sci Food Agric 1979, 30:876-880.
9. VAN DE VOORT F R, ISMAIL A A, SEDMAN J, EMO G Monitoring the oxidation of edible oils by Fourier transform infrared spectroscopy. J Amer Oil Chem Soc 1994, 71:243-253.