Correlations among differing quantitative definitions of lipid oxidative stability in commodity fats and oils
Author:
Affiliation:
1. Department of Food Science and Technology, College of Agricultural and Environmental SciencesUniversity of GeorgiaAthensGAUSA
2. Nestlé Research CenterVers‐chez‐les‐BlancSwitzerland
3. Nestlé Purina PetCare Co.St. LouisMOUSA
Funder
Nestlé Research Center
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.201500022
Reference20 articles.
1. Tree Nut Oils
2. Mechanisms and Factors for Edible Oil Oxidation
3. Update on the methods for monitoring UFA oxidation in food products
4. Fourier transform infrared spectra data versus peroxide and anisidine values to determine oxidative stability of edible oils
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