Determination of anisidine value in thermally oxidized palm olein by fourier transform infrared spectroscopy-Reference-Cited by-同舟云学术

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Determination of anisidine value in thermally oxidized palm olein by fourier transform infrared spectroscopy

Published:1999-02 Issue:2 Volume:76 Page:243-247
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Amer Oil Chem Soc

Author:

Che Man Y. B.¹,Setiowaty G.¹

Affiliation:

1. ; Department of Food Technology, Faculty of Food Science and Biotechnology; Universiti Putra Malaysia; 43400 UPM Serdang, Selangor Malaysia

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference18 articles.

1. Chemistry of Autoxidation: Mechanism, Product and Flavor Significance;Frankel,1985

2. A Simple Method for Estimating Carbonyl Content in Peroxide-Containing Oils;Chiba;J. Am. Oil Chem. Soc.,1989

3. A Simple and Quick Determination of Aldehydes in Autoxidized Vegetable and Fish Oils;Miyashita;Ibid.,1991

4. Determination of Total Carbonyl Compounds in Aqueous Media;Yukawa;Ibid.,1993

5. Quantification of Carbonyl Compounds in Oxidized Fats as Trichlorophenylhydrazones;Pamela;Ibid.,1983

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