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The use of oxygen content determination method based on fluorescence quenching for rapeseed oil shelf-life assessment

  • Published:2013-09 Issue:1 Volume:33 Page:162-165
  • ISSN:0956-7135
  • Container-title:Food Control
  • language:en
  • Short-container-title:Food Control

Author:

Kozak Wojciech,Samotyja Urszula

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference24 articles.

1. Kinetic studies of oxygen dependence during initial lipid oxidation in rapeseed oil;Andersson;Journal of Food Science,1999

2. ASTM F 2714–08. Standard test method for oxygen headspace analysis of packages using fluorescent decay.

3. Modelling shelf-life;Blackburn,2000

4. High throughput quality and safety assessment of packaged green produce using two optical oxygen sensor based systems;Borchert;Food Control,2012

5. Mechanisms and factors for edible oil oxidation;Choe;Comprehensive Reviews in Food Science and Food Safety,2006

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1. Effects of association colloidal structures on the oxygen solubility in oil-in-water emulsion matrix;Food Science and Biotechnology;2023-05-24

2. Evaluation of the effects of amphiphilic compounds on oxygen solubility in bulk oil;International Journal of Food Science & Technology;2022-07-23

3. A Method for Fast-Acting Analysis of Quality of Unknown Olive Oils Using Fluorescence Spectroscopy;Contemporary Methods in Bioinformatics and Biomedicine and Their Applications;2022

4. Packaging Design;Modified Atmosphere Packaging of Foods;2021-02-02

5. Multifactors accelerated aging of sterilized acidic pudding determined by traditional and fluorescence techniques;Journal of Food Process Engineering;2018-07-10
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