Study of factors influencing oxidation which occur in irradiated fats

Lundberg, W. O.

Study of factors influencing oxidation which occur in irradiated fats

1960

Lundberg, W. O.

Abstract: A 1960 study of the effect of irradiation of lard and corn oil on fat stability found that fat stability decreased with increasing irradiation dose, and that irradiation under oxygen is much more deleterious than irradiation under vacuum. Fat stability decreases were largely due to irradiation destruction of antioxidants.

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AGROVOC Keywords

antioxidants antioxidants corn oil food irradiation food quality lard lipid peroxidation lipids peroxidation

Bibliographic information

Publisher

Quartermaster Food and Container Institute for the Armed Forces, Research and Engineering Command, Quartermaster Corps, U.S. Army

Other Subjects

Storage quality; Fat; University research

Language

English

Note

[official investifator, W.O. Lundberg ; collaborator, J.R Chipault].

Type

Monograph; Book; Text; Report

In AGRIS since: 2024-02-27

Modification date: 2025-07-19

Format: MODS

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Study of factors influencing oxidation which occur in irradiated fats

1960

AGROVOC Keywords

Bibliographic information