Storage stabilities of pork scratchings, peanuts, oatmeal and muesli: Comparison of ESR spectroscopy, headspace-GC and sensory evaluation for detection of oxidation in dry foods

Food Chemistry

Volumn 91, Issue 1, 2005, Pages 25-38

  Jensen, Pernille N ^a   Danielsen, Bente ^a   Bertelsen, Grete ^a   Skibsted, Leif H ^a   Andersen, Mogens L ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

Electron spin resonance (ESR); Hexanal; Light; Muesli; Oatmeal; Oxidation; Oxygen; Peanuts; Pork scratchings

Indexed keywords

FREE RADICAL; OXYGEN;

ARTICLE; ELECTRON SPIN RESONANCE; FOOD PACKAGING; FOOD STORAGE; GAS CHROMATOGRAPHY; INTERMETHOD COMPARISON; LIGHT EXPOSURE; LIPID OXIDATION; OAT; OXIDATION; PEANUT; STATISTICAL ANALYSIS;

EID: 9644269110     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2004.05.043     Document Type: Article

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