Critical evaluation of methods for the measurement of oxidative rancidity in vegetable oils

Journal of Food and Drug Analysis

Volumn 20, Issue 4, 2012, Pages

  Pignitter, Marc ^a   Somoza, Veronika ^a  

^a UNIVERSITY OF VIENNA   (Austria)

Author keywords

Conjugated dienes; Hydroperoxides; Lipid oxidation; Malondialdehyde; Vegetable oils

Indexed keywords

ALDEHYDE; CARBONYL DERIVATIVE; HYDROPEROXIDE; MALONALDEHYDE; POTASSIUM IODIDE; SOYBEAN OIL; VANILLIN; VEGETABLE OIL;

ANALYTIC METHOD; CHEMICAL ANALYSIS; CHROMATOGRAPHY; ELECTRON SPIN RESONANCE; EVALUATION; FOOD ANALYSIS; GAS CHROMATOGRAPHY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HIGH PERFORMANCE SIZE EXCLUSION CHROMATOGRAPHY; HIGH TEMPERATURE PROCEDURES; LIPID OXIDATION; LIPID PEROXIDATION; NUCLEAR MAGNETIC RESONANCE; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; OXYGEN CONSUMPTION; PH; REVIEW;

EID: 84875238197     PISSN: 10219498     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Review

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