A modified distillation method for the detection of fat oxidation in foods
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1989.tb00629.x/fullpdf
Reference32 articles.
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4. Inactivation of ribonuclease and other enzymes by peroxidizing lipids and by malonaldehyde;Chio;Biochemistry,1969
5. Some further observations on the TBA test as an index of lipid oxidation in meat;Crackel;Food Chemistry,1988
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1. Suitability of the TBA method for assessing lipid oxidation in a meat system with added phenolic-rich materials;Food Chemistry;2011-05
2. The recovery of added malondialdehyde from rancid chicken by the distillation method for thiobarbituric acid-reactive substances;International Journal of Food Science & Technology;2007-07-13
3. Interaction of malondialdehyde with biological molecules - new trends about reactivity and significance;International Journal of Food Science & Technology;2007-07-01
4. Evaluation of three 2-thiobarbituric acid methods for the measurement of lipid oxidation in various meats and meat products;Meat Science;2004-08
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