Cold fluorescent light as major inducer of lipid oxidation in soybean oil stored at household conditions for eight weeks

Journal of Agricultural and Food Chemistry

Volumn 62, Issue 10, 2014, Pages 2297-2305

  Pignitter, Marc ^a   Stolze, Klaus ^b   Gartner, Stephanie ^a   Dumhart, Bettina ^a   Stoll, Christiane ^a   Steiger, Georg ^c   Kraemer, Klaus ^d   Somoza, Veronika ^a  

^a UNIVERSITY OF VIENNA   (Austria)

^b UNIVERSITY OF VETERINARY MEDICINE   (Austria)

^c DSM NUTRITIONAL PRODUCTS LTD   (Switzerland)

^d Sight and Life ^*  (Switzerland)

Author keywords

cold fluorescent light; lipid oxidation; oxygen; soybean oil; temperature

Indexed keywords

FLUORESCENCE; OXIDATION; OXYGEN; PEROXIDES; TEMPERATURE; FATTY ACIDS; FOOD STORAGE; OIL SHALE;

CONJUGATED DIENES; ENVIRONMENTAL FACTORS; FATTY ACID COMPOSITION; FLUORESCENT LIGHT; HEADSPACE VOLUME; LIPID OXIDATION; OXIDATIVE STATUS; PEROXIDE VALUE;

SOYBEAN OIL;

GLYCINE MAX;

ALDEHYDE; FATTY ACID; LIPID; N HEXANAL; N-HEXANAL; PEROXIDE; SOYBEAN OIL; TOCOPHEROL;

ARTICLE; CHEMISTRY; COLD; FAMILY SIZE; FLUORESCENCE; FOOD PACKAGING; FOOD STORAGE; METHODOLOGY; OXIDATION REDUCTION REACTION;

ALDEHYDES; COLD TEMPERATURE; FAMILY CHARACTERISTICS; FATTY ACIDS; FLUORESCENCE; FOOD PACKAGING; FOOD STORAGE; LIPIDS; OXIDATION-REDUCTION; PEROXIDES; SOYBEAN OIL; TOCOPHEROLS;

EID: 84896365072     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf405736j     Document Type: Article

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