Effect of antioxidant active films on the oxidation of soybean oil monitored by Fourier transform infrared spectroscopy

Journal of Food Engineering

Volumn 151, Issue , 2015, Pages 43-50

  Anbinder, Pablo S ^a,b   Peruzzo, Pablo J ^a,b   Martino, Miriam N ^b,c   Amalvy, Javier I ^a,d,e,f  

^a INSTITUTO DE INVESTIGACIONES FISICOQUÍMICAS TEÓRICAS Y APLICADAS INIFTA   (Argentina)

^b Consejo Nacional de Investigaciones Científicas y Técnicas ^*  (Argentina)

^c CENTRO DE INVESTIGACIÓN Y DESARROLLO EN CRIOTECNOLOGÍA DE ALIMENTOS CIDCA   (Argentina)

^d Centro Científico y Tecnológico Consejo Nacional de Investigaciones Científicas y Técnicas   (Argentina)

^e UNIVERSIDAD NACIONAL DE LA PLATA   (Argentina)

^f Centro de Investigacion y Desarrollo En Tecnologia de Pinturas   (Argentina)

Author keywords

Antioxidant active films; Fourier transform infrared spectroscopy; Kinetics; Oil oxidation; Soybean oil

Indexed keywords

ANTIOXIDANTS; ENZYME KINETICS; FOOD PRESERVATION; OIL SHALE; OILS AND FATS; OXIDATION; SOYBEAN OIL;

ACTIVE FILMS; ANTI-OXIDANT ACTIVITIES; BUTYLATED HYDROXYTOLUENE; EXPERIMENTAL CONDITIONS; FTIR SPECTROSCOPY; OIL OXIDATION; RELEASE BEHAVIORS; WATERBORNE POLYURETHANE;

FOURIER TRANSFORM INFRARED SPECTROSCOPY;

GLYCINE MAX;

EID: 84918491781     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2014.11.008     Document Type: Article

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