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Analytica Chimica Acta

Volumn 524, Issue 1-2 SPEC. ISS., 2004, Pages 185-189

Modified atmosphere packaging and temperature effect on potato crisps oxidation during storage

(3) Sanches Silva, A a Lopez Hernandez J a Paseiro Losada, P a

a UNIVERSITY OF SANTIAGO DE COMPOSTELA (Spain)

Author keywords

Lipid oxidation; Modified atmosphere packaging; One step extraction methylation extraction; Potato crisps; Temperature

Indexed keywords

EXTRACTION; GAS CHROMATOGRAPHY; OILS AND FATS; OXIDATION; TEMPERATURE CONTROL;

FRYING OILS; LIPID OXIDATION; POTATO CRISPS;

LIPIDS;

FATTY ACID ESTER; NITROGEN; OLIVE OIL; OXYGEN; SCAVENGER;

AIR; ATMOSPHERE; CONFERENCE PAPER; DERIVATIZATION; EXTRACTION; FOOD STORAGE; LIPID OXIDATION; PACKAGING; POTATO; PRIORITY JOURNAL; ROOM TEMPERATURE; TEMPERATURE SENSITIVITY; VACUUM;

SOLANUM TUBEROSUM;

EID: 4544272043 PISSN: 00032670 EISSN: None Source Type: Journal
DOI: 10.1016/j.aca.2004.06.010 Document Type: Conference Paper

Times cited : (16)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.