Shelf-life Modeling of Bakery Products by Using Oxidation Indices
Author:
Affiliation:
1. Dipartimento di Scienze degli Alimenti, Università di Udine, Via Marangoni 97, 33100 Udine, Italy
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf063004h
Reference23 articles.
1. Accelerated shelf-life testing for oxidative rancidity in foods—A review
2. Accelerated aging: Prediction of chemical stability of pharmaceuticals
3. Application of a Modified Arrhenius Equation for the Evaluation of Oxidation Rate of Sunflower Oil at Subzero Temperatures
4. Influence of Crystallization on the Oxidative Stability of Extra Virgin Olive Oil
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