A novel, fast and accurate chemiluminescence method for measuring lipoxidation in almonds and almond-based products during processing and storage

Food Chemistry

Volumn 116, Issue 4, 2009, Pages 999-1004

  Tazi, Sanaa ^a   Puigserver, Antoine ^a   Ajandouz, El Hassan ^a  

^a AIX MARSEILLE UNIVERSITÉ   (France)

Author keywords

Almonds; Chemiluminescence; Lipoxidation; TBARS

Indexed keywords

CARBONYL DERIVATIVE; CHLOROFORM; CYTOCHROME C; DIMETHYL SULFOXIDE; GUM ARABIC; HEMIN; METHANOL; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ACCURACY; ALMOND; ARTICLE; CHEMICAL ANALYSIS; CHEMICAL INTERACTION; CHEMICAL REACTION; CHEMOLUMINESCENCE; CONTROLLED STUDY; EXTRACTION; FOOD ANALYSIS; FOOD PROCESSING; FOOD STORAGE; LIPID OXIDATION; LUMINESCENCE;

PRUNUS DULCIS;

EID: 67349137073     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.03.054     Document Type: Article

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