A simple and rapid method for assessing rancidity of oils based on the formation of hydroperoxides
Author:
Affiliation:
1. ; Department of Foods and Nutrition; University of Manitoba; Winnipeg Manitoba Canada
2. ; Department of Horticulture and Forestry; Rutgers University; New Brunswick New Jersey
Publisher
Wiley
Subject
Organic Chemistry,General Chemical Engineering
Reference5 articles.
1. Kinetics of lipid oxidation in foods
2. Chemical and organoleptic properties of oxidized fats
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3. Simple Method for Measuring the Peroxide Value in a Colored Lipid;Food Analytical Methods;2011-01-23
4. Curing of Vanilla;Handbook of Vanilla Science and Technology;2010-11-23
5. Determination of the Activity of Lipoxygenase (Lipoxidase);Methods of Biochemical Analysis;2006-10-31
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