Analysis of the induction period of oxidation of edible oils by differential scanning calorimetry

Author:

Šimon P.1,Kolman Ĺ.1,Niklová I.1,Schmidt Š.1

Affiliation:

1. ; Faculty of Chemical Technology; Slovak University of Technology; Radlinského 9 SK-812 37 Bratislava Slovak Republic

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference14 articles.

1. Antioxidants in Food Preservation;Pokorn'y,1999

2. Measurements of Lipid Oxidation and Evaluation of Antioxidant Activity;Shadidi,1997

3. In Search of Better Methods to Evaluate Natural Antioxidants and Oxidative Stability in Food Lipids;Frankel;Trends Food Sci. Technol.,1993

4. Comparison of Four Accelerated Stability Methods for Lard and Tallow With and Without Antioxidants;Liang;J. Am. Oil Chem. Soc.,1998

5. Šnimon , P. Š. Schmidt V. Koman An Apparatus for the Determination of Induction Periods of Fat and Oil Oxidation Bull. Food Res. (Bratislava) Spec. 55 63 1986

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