Effects of packaging materials on oxidative product formation in vegetable oils: Hydroperoxides and volatiles-Reference-Cited by-同舟云学术

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Effects of packaging materials on oxidative product formation in vegetable oils: Hydroperoxides and volatiles

Published:2019-09 Issue: Volume:21 Page:100328
ISSN:2214-2894
Container-title:Food Packaging and Shelf Life
language:en
Short-container-title:Food Packaging and Shelf Life

Author:

Huyan Zongyao,Ding Shaoxuan,Mao Xiaohui,Wu Caie,Yu Xiuzhu

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Microbiology (medical),Polymers and Plastics,Safety, Risk, Reliability and Quality,Biomaterials,Food Science

Reference39 articles.

1. Ancient glassware travelled the silk road: Nondestructive x-ray fluorescence analysis of tiny glass fragments believed to be sampled from glassware excavated from niizawa senzuka tumulus no. 126, japan;Abe;Journal of Archaeological Science Reports,2018

2. AOCS official method Cd 8b–90 peroxide value acetic acid–isooctane method;American Oil Chemists’ Society,2003

3. Beneficial effects and oxidative stability of omega–3 long–chain polyunsaturated fatty acids;Arab–Tehrany;Trends in Food Science & Technology,2012

4. Comparison between free radical scavenging capacity and oxidative stability of nut oils;Arranz;Food Chemistry,2008

5. Effect of heating/reheating of fats/oils, as used by Asian Indians, on trans fatty acid formation;Bhardwaj;Food Chemistry,2016

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3. Improving Oxidative Stability of Corn Oil by Curcumin and Beta-Carotene under Accelerated Oxidation Conditions;Polish Journal of Environmental Studies;2023-11-03

4. Polylactic acid as a promising sustainable plastic packaging for edible oils;Food Packaging and Shelf Life;2023-04

5. A colour indicator film based on bromothymol blue/poly‐L‐lactic acid/polyvinylpyrrolidone for detecting bacteria;Packaging Technology and Science;2023-03-21

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