On the kinetics of the autoxidation of fats: influence of pro‐oxidants, antioxidants and synergists-Reference-Cited by-同舟云学术

On the kinetics of the autoxidation of fats: influence of pro‐oxidants, antioxidants and synergists

Published:2003-02 Issue:2 Volume:105 Page:83-91
ISSN:1438-7697
Container-title:European Journal of Lipid Science and Technology
language:en
Short-container-title:Eur. J. Lipid Sci. Technol.

Author:

Brimberg Ulla I.¹,Kamal‐Eldin Afaf²

Affiliation:

1. Järfälla, Sweden

2. Department of Food Science, Swedish University of Agricultural Sciences (SLU), Box 7051, 750 07 Uppsala, Sweden. Phone: +46‐18‐672036, Fax: +46‐18‐672995

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.200390021

Reference37 articles.

1. H. W.‐S. Chan (Ed.):Autoxidation of Unsaturated Lipids. Academic Press London (UK) 1987.

2. J. A. Allen R. J. Hamilton (Eds):Rancidity in Foods. Applied Science Publishers Essex (UK) 1992.

3. G. Scott:Antioxidants in science technology medicine and nutrition. Albion Publishing Chichester (UK) 1997.

4. In search of better methods to evaluate natural antioxidants and oxidative stability in food lipids

5. Über die Kinetik der Autoxidation von Fetten.;Brimberg U. I.;Fat Sci. Technol.,1991

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