Comparison of five analytical methods for the determination of peroxide value in oxidized ghee-Reference-Cited by-同舟云学术

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Comparison of five analytical methods for the determination of peroxide value in oxidized ghee

Published:2015-10 Issue: Volume:185 Page:449-453
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Mehta Bhavbhuti M.,Darji V.B.,Aparnathi K.D.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference38 articles.

1. Rancidity in Indian butterfats ghee;Achaya;Biochemical Journal,1949

2. Peroxide value of oils and fats 965.33.12. Official methods of analysis of AOAC international;AOAC,2000

3. AOCS official method Cd 8b–90, peroxide value (acetic acid-isooctane method);AOCS,1996

4. A comparative study on the determination of oxidative rancidity in ghee by different methods;Ashok;Asian Journal of Diary and Food Research,1985

5. Influence of lactic acid bacteria on oxidative stability of ghee;Chand;Milchwissenschaft,1986

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