Effects of Oxygen and Turmeric on the Formation of Oxidative Aldehydes in Fresh-Pack Dill Pickles-Reference-Cited by-同舟云学术

Effects of Oxygen and Turmeric on the Formation of Oxidative Aldehydes in Fresh-Pack Dill Pickles

Published:2006-04-01 Issue:9 Volume:54 Page:3421-3427
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Cleary Katherine¹,McFeeters Roger F.¹

Affiliation:

1. Agricultural Research Service, U.S. Department of Agriculture, and North Carolina Agricultural Research Service, Department of Food Science, Box 7624, North Carolina State University, Raleigh, North Carolina 27695-7624

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf052868k

Reference27 articles.

1. Nawar, W. F. Lipids. InFood Chemistry, 3rd ed.; Fennema, O. R., Ed.; Dekker: New York, 1996; pp 254−288.

2. Lipase Activity and Development of Rancidity in Oats and Oat Products Related to Heat Treatment during Processing

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