Malondialdehyde measurement in oxidized foods: Evaluation of the spectrophotometric thiobarbituric acid reactive substances (TBARS) Test in various foods

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 38, 2012, Pages 9589-9594

  Papastergiadis, Antonios ^a   Mubiru, Edward ^a   Van Langenhove, Herman ^a   De Meulenaer, Bruno ^a  

^a GHENT UNIVERSITY   (Belgium)

Author keywords

Lipid oxidation; malondialdehyde; thiobarbituric acid reactive substances

Indexed keywords

FLUORESCENCE DETECTION; FOOD MATRIXES; GOUDA CHEESE; LIPID OXIDATION; MALONDIALDEHYDE; THIOBARBITURIC ACID; THIOBARBITURIC ACID REACTIVE SUBSTANCES;

ALDEHYDES; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MEATS; OXIDATION; SPECTROPHOTOMETERS; SPECTROPHOTOMETRY;

OILS AND FATS;

FATTY ACID; MALONALDEHYDE; THIOBARBITURIC ACID; THIOBARBITURIC ACID DERIVATIVE; THIOBARBITURIC ACID REACTIVE SUBSTANCE; VEGETABLE OIL;

ARTICLE; CHEESE; CHEMISTRY; COMPARATIVE STUDY; FLUORESCENCE; FOOD ANALYSIS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MEAT; METHODOLOGY; OXIDATION REDUCTION REACTION; SEA FOOD; SPECTROPHOTOMETRY;

CHEESE; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FATTY ACIDS; FISH PRODUCTS; FLUORESCENCE; FOOD ANALYSIS; MALONDIALDEHYDE; MEAT PRODUCTS; OXIDATION-REDUCTION; PLANT OILS; SPECTROPHOTOMETRY; THIOBARBITURATES; THIOBARBITURIC ACID REACTIVE SUBSTANCES;

EID: 84866640886     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf302451c     Document Type: Article

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