Acceleration of the thermoxidation of oil by heme iron

Author:

Artz William E.,Osidacz Patricia C.,Coscione Aline R.

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference22 articles.

1. Rankin, M.D., Rancidity in Meats, in Rancidity in Foods, 2nd edn., edited by J.C. Allen and R.C. Hamilton, Elsevier, Essex, England, 1989, pp. 228–229.

2. Artz, W.E., P.C. Osidacz, and A.R. Coscione, Iron Accumulation in Oil During the Deep-Fat Frying of Meat, J. Am. Oil Chem. Soc. 82:249–254 (2005).

3. Pokorny, J., Major Effects Affecting the Autoxidation of Lipids, in Autoxidation of Unsaturated Lipids, edited by H.W-S. Chan, Academic Press, London, 1987, pp. 153–160.

4. Apte, S., and P.A. Morrissey, Effect of Haemoglobin and Ferritin on Lipid Oxidation in Raw and Cooked Muscle Systems, Food Chem. 25:127–134 (1987).

5. Rhee, K.S., Y.A. Ziprin, and G. Ordonez, Catalysis of Lipid Oxidation in Raw and Cooked Beef by Metmyoglobin-Hydrogen Peroxide, Nonheme Iron, and Enzyme Systems, J. Agric. Food Chem. 35:1013–1016 (1987).

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