Oxidation of oleic acid under pulsed electric field processing

Food Research International

Volumn 44, Issue 5, 2011, Pages 1463-1467

  Zhao, Wei ^a   Yang, Ruijin ^a   Shi, Xueqian ^a   Pan, Kang ^a   Zhang, Sha ^a   Zhang, Wenbin ^a   Hua, Xiao ^a  

^a JIANGNAN UNIVERSITY   (China)

Author keywords

Electron spin resonance spectroscopy (ESR); Oleic acid; Oxidation; Pulsed electric field (PEF)

Indexed keywords

ACID VALUE; APPLIED ELECTRIC FIELD; CARBONYL VALUE; CHEMICAL CHARACTERISTIC; HYDROGEN RADICAL; OXIDATION PARAMETERS; PEROXIDE VALUE; PULSED ELECTRIC FIELD; PULSED ELECTRIC FIELD PROCESSING; STORAGE TIME;

CARBONYLATION; ELECTRIC FIELDS; OLEIC ACID; OXIDATION; REACTION KINETICS; RESONANCE; SPIN DYNAMICS; UNSATURATED FATTY ACIDS;

ELECTRON SPIN RESONANCE SPECTROSCOPY;

EID: 79957621999     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2011.03.022     Document Type: Article

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