Determination of the degree of oxidation in highly-oxidised lipids using profile changes of fatty acids

Food Chemistry

Volumn 138, Issue 2-3, 2013, Pages 1792-1799

  Kim, Tae Soo ^a   Yeo, Judong ^a   Kim, Ji Young ^a   Kim, Mi Ja ^a   Lee, Jaehwan ^a  

^a Sungkyunkwan University   (South Korea)

Author keywords

Abused lipid with excessive heat treatment; Antioxidant capacity; Oxidation determining method; Profiles of fatty acids

Indexed keywords

ABSOLUTE VALUES; ANTIOXIDANT CAPACITY; CAPRYLIC ACID; DEGREE OF OXIDATIONS; DETERMINING METHOD; FREE RADICAL SCAVENGERS; FRIED FOODS; INTERNAL STANDARDS; P-ANISIDINE; SESAMOL; THERMAL OXIDATION;

FREE RADICALS; INTERNAL OXIDATION; LIPIDS; OILS AND FATS; UNSATURATED FATTY ACIDS;

SATURATED FATTY ACIDS;

LARD; OCTANOIC ACID; SATURATED FATTY ACID; SOYBEAN OIL; UNSATURATED FATTY ACID;

ANTIOXIDANT ACTIVITY; ARTICLE; CONTROLLED STUDY; INTERMETHOD COMPARISON; LIPID OXIDATION; QUALITY CONTROL; REACTION TIME;

CHEMISTRY TECHNIQUES, ANALYTICAL; FATTY ACIDS; LIPIDS; OXIDATION-REDUCTION; PLANT OILS;

GLYCINE MAX;

EID: 84873732062     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.11.119     Document Type: Article

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