The importance of peroxide value in assessing food quality and food safety

JAOCS, Journal of the American Oil Chemists' Society

Volumn 83, Issue 5, 2006, Pages 473-474

  Gotoh, Naohiro ^a   Wada, Shun ^a  

^a TOKYO UNIVERSITY OF MARINE SCIENCE AND TECHNOLOGY   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 33745663307     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-006-1229-4     Document Type: Letter

References (7)

1. Frankel, E.N., Lipid Oxidation, The Oily Press, Dundee, 1988.
2. Inagaki, N., Regarding Food Poisoning Caused by Instant Noodle, Food Sanit. Res. Jpn. 76:370-379 (1966).
3. Artman, N.R., The Chemical and Biological Properties of Heated and Oxidized Fats, Adv. Lipid Res. 7:245-330 (1969).
4. Gotoh, N., H. Watanabe, R. Osato, K. Inagaki, A. Iwasawa, and S. Wada, Novel Approach on the Risk Assessment of Oxidized Fats and Oils for Perspectives of Food Safety and Quality. I. Oxidized Fats and Oils Induces Neurotoxicity Relating Pica Behavior and Hypoactivity, Food Chem. Toxicol. 44:493-498 (2006).
5. ALINORM 04/27/12, 2004, pp. 30.
6. ALINORM 04/27/41, 2004, pp. 21.
7. ALINORM 05/28/23, 2005. pp. 38.