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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Palabras clave de AGROVOC

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

Información bibliográfica

Editorial

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

Otras materias

Storage quality; Fat; University research

Idioma

Inglés

Nota

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

Tipo

Monograph; Book; Text; Report

En AGRIS desde: 2024-02-27

Fecha de modificación: 2025-07-19

Formato: MODS

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Study of factors influencing oxidation which occur in irradiated fats

1960

Palabras clave de AGROVOC

Información bibliográfica