Oil stability index correlated with sensory determination of oxidative stability in light-exposed soybean oil

Author:

Coppin Elizabeth A.12,Pike Oscar A.1

Affiliation:

1. ; Department of Food Science and Nutrition; Brigham Young University; S135 ESC 84602 Provo UT

2. McCormick & Co., Inc.; 21031 Hunt Valley MD

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference13 articles.

1. Determination of the Oxidative Stability of Fats and Oils: Comparison Between the Active Oxygen Method (AOCS Cd 12-57) and the Rancimat Method;Läubli;J. Am. Oil Chem. Soc.,1986

2. Automatic Determination of Oxidation Stability of Oil and Fatty Products;Frank;Food Technol.,1982

3. AOCS Collaborative Study on Sensory and Volatile Compound Analyses of Vegetable Oils;Warner;J. Am. Oil Chem. Soc.,1996

4. Collaborative Study of the Oil Stability Index Analysis;Jebe;J. Am. Oil Chem. Soc.,1993

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